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4 Ingredient Nutella Cookies

4 Ingredient Nutella Cookies

· 8 Comments

Love cakes, tarts and cheesecakes? These 4 Ingredient Nutella Cookies are just as yummy and easy to make! Perfect for busy bakers, kids, or Nutella lovers. You'll get to make warm cookies in under 10 minutes. As one of the easiest cookie recipes on the blog, you don’t even need baking powder!

You’ll also enjoy our crispy Rice Krispies Cookies and the rich, nutty combo in Nutella Peanut Butter Cookies. Both are perfect for your next eating adventures with friends or family.

A batch of 4 Ingredient Nutella Cookies
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Why You’ll Love This Recipe

This 4-ingredient Nutella cookies recipe is beginner-friendly and great for quick sweet cravings. It’s perfect for anyone who wants chewy cookies fast without a big mess. And it blends well with the usual snack bars, scones, and muffins too!

In a world of communities, Nutella is the main ingredient. It adds not just flavor, but a bit of calcium and iron too. You can swap it with chocolate hazelnut spread or even peanut butter.

There’s no need for dairy or special tools like a stand mixer. Just mix, scoop, and bake with basic kitchen tools like a large mixing bowl and spatula. You can even involve kids using a tablet to follow along. It’s also easy to make egg-free or gluten-free with simple swaps.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Prepare the Oven and Pan

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper or use a nonstick cookie sheet.

Make the Cookie Dough

In a large bowl, mix together the butter, Nutella, and egg until smooth.

Large mixing bowl with all ingredients

Add the flour and stir until a dough forms and is well combined.

Shape and Bake

Using a cookie or ice cream scoop, portion the dough onto the prepared baking sheet.

Cookie batter in a bowl and an ice cream scooper

Lightly flatten each cookie using a fork.

Pressing down and flattening dough with a fork

Bake for 6–8 minutes, or until the edges are set and the centers are still soft.

Let cool slightly before serving. Best enjoyed warm!

Breaking apart a Nutella Cookie

Substitutions & Variations

  • Ingredient Swap
    No Nutella? Try any chocolate-hazelnut spread or even peanut butter for a twist.
    You can mix in some old-fashioned oats, chocolate chips, or even M&M for fun add-ins. Jars of caramel or mini biscuits can also work!
  • Variation
    Scoop the cookie dough balls using a wooden spoon or spatula and place them on a baking tray lined with a silpat mat. Then bake until the tops look set. You’ll get that perfect chewy texture with these tricks every time!
  • Mistake to Avoid
    Avoid overbaking - they’re done even if they look soft!
    Watch for egg streaks if not mixed well.
  • Storage Tips
    • These cookies freeze well for up to 2 months. Store baked cookies in an airtight container at room temp for 3–4 days.
    • If freezing dough, shape into small round balls first, then freeze.
4 Ingredients Nutella Cookies on a plate

FAQs

Breaking apart a Nutella Cookie
5 from 2 votes
Print Pin Recipe

4 Ingredient Nutella Cookies

These Nutella Cookies are soft, fudgy, and packed with rich chocolate-hazelnut flavor. It's made with just four simple ingredients and ready in minutes!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 106kcal
Author: Lainey

Ingredients

  • ¼ cup unsalted butter softened
  • 1 cup Nutella
  • 1 large egg
  • 1 cup all-purpose flour

Instructions

Prepare the Oven and Pan:

  • Preheat oven to 350°F (175°C).
  • Line baking sheets with parchment paper or use a nonstick cookie sheet.

Make the Cookie Dough:

  • In a large bowl, mix together the butter, Nutella, and egg until smooth.
  • Add the flour and stir until a dough forms and is well combined.

Shape and Bake:

  • Using a cookie or ice cream scoop, portion dough onto the prepared baking sheet.
  • Lightly flatten each cookie using a fork.
  • Bake for 6–8 minutes, or until the edges are set and centers are still soft.
  • Let cool slightly before serving. Best enjoyed warm!
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Notes

*I forgot to add the clip of the egg in the video.
Serving: 1gCalories: 106kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 8mgPotassium: 60mgFiber: 1gSugar: 7gVitamin A: 69IUCalcium: 16mgIron: 1mg
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Recipes for Every Moment

Craving something chocolatey but don’t want to turn on the oven for long? These 4 Ingredient Nutella Cookies are your lazy:o day lifesaver!

Easter Recipes

· 2 Comments

3 Quick & Easy Easter Desserts

Easter is all about the spring colors which makes desserts look extra pretty! Am I right?

I've missed you guys so much, I have been so swamped with work, church, and school.  I had 2 videos ready to be edited last week and time really slipped away from me.  Time management is my Everest and I'm working on being better.  Do you guys have tips on time management? I would love to know!

So to make up from my lack of videos this past week, I put together 3 quick and easy recipes for Easter you, family, and friends will LOVE!

easter recipes

M&M Crackers

m&m crackers

Ingredients:

  • ritz crackers
  • m&m's
  • white candy melts

Directions

1. half the candy melts, place crackers on plate, then place the candy melt on top of the crackers.

2. Heat in the microwave for about 35 seconds (for 5 crackers), then add m&m's.

White Chocolate Marshmallow Bark

marshmallow bark

Ingredients:

  • yellow Lemon candy melts
  • white candy melts
  • m&ms
  • marshmallows
  • peanuts
  • sprinkles

Directions:

1. Melt candy melts for 45 seconds in 15 seconds increments.

2. Pour lemon candy melts onto non-stick baking mat, swirl in white chocolate candy melts, then add assorted candies and press down.

3. Refrigerate for at least 5 minutes, then break into pieces.

Spring Cupcakes

spring cupcakes

Ingredients

  • cupcakes
  • frosting
  • peeps
  • sprinkles
  • eggs

 Step by Step Video

 

Soft Oreo Cheesecake Cookies

· 100 Comments

These Soft Oreo Cheesecake Cookies are an insanely easy and delicious treat! With just five simple ingredients, you can bake these soft treats that will wow anyone! No eggs, baking powder and baking soda needed.

Love cookies? Try the fan favorites: Amazing Chocolate Hazelnut Cookies, Quick & Easy Cranberry Chip Cookies, or Coffee Mint Cookies (Coffee Addicts will love this cookie).

5 ingredient soft oreo cheesecake cookies
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Substitutions

  • Try using different flavors of Oreos, like Golden Oreos or Mint Oreos, for a fun variation.
  • Replace all-purpose flour with a gluten-free flour blend. Just make sure it’s one that can be used as a 1:1 replacement.
  • You can use vegan cream cheese. I personally have not tried it, but if it does have a lot of fat content it should work.

Variations

  • Cookie variations: After you add in the Oreos, you can also include chopped white chocolate, or candy cane if you are baking this delicious treat during Christmas time.
  • For an extra chocolatey twist, add a handful of white chocolate chips to the dough.
  • Add vanilla extract for a warm, comforting flavor, and sprinkle the cookies with salt.

Storage

  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Just make sure they are completely cool before freezing, and place a sheet of parchment paper between layers to prevent them from sticking together.

Top Tips

  • Cream Cheese: Don't skimp out on the cream cheese, use the regular version. It makes the cookies so soft & chewy!
  • If you want uniformed cookies, use a kitchen scale to weigh the doughs or a cookie scooper, and here's my favorite one I've been using for years!
  • Be sure to scrape the sides of the bowl to collect any leftover dough for an extra cookie or two.
soft oreo cheesecake cookies on wire rack

Ingredients

Listed below are all the ingredients you will need:

Instructions

Line the baking pan with parchment paper or a non-stick baking mat.

In a large mixing bowl, beat cream cheese, then beat in softened butter:

whipping cream cheese in a mixing bowl

After you have the cream cheese softened, add sugar and mix until light and fluffy:

whipped cream cheese in a mixing bowl for soft oreo cheesecake cookie recipe

Add flour gradually and mix until well combined. At this part, the cookie dough gets a bit tough to mix manually, so I recommend you use an electric mixer like the hand mixer or stand mixer in medium speed:

mixed ingredients for oreo cream cheese cookie recipe

Fold in the Oreo cookie crumbs:

folding in crushed oreos to the ingredients of oreo cheesecake cookies

Cover bowl with saran wrap and place in the refrigerator for 1 hour or best overnight:

covering dough

Preheat oven to 350F, line baking sheet with parchment paper or baking mat.

Make cookie dough balls onto mat using a cookie scoop and kind of flatten them with your palm and bake for 12-15 minutes or until the edges are golden :

ready to bake oreo cheesecake cookies in a baking tray

Cool them in a cookie wire rack for a few minutes and then serve!

freshly baked soft oreo cheesecake cookies on a wire cooling rack

Frequently Asked Questions

If you love this recipe, you're going to love my other oreo desserts:

stacked soft oreo cheesecake cookies on plate
4.40 from 23 votes
Print Pin Recipe

Soft Oreo Cheesecake Cookies

These Oreo Cheesecake Cookies are soft, delicious and chewy cookies made with 5 ingredients only! These easy to make cookies are perfect treats for Oreo lovers!
Prep Time7 minutes
Cook Time13 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, Filipino
Servings: 12 Cookies
Calories: 242kcal
Author: Lainey

Ingredients

  • 4 oz cream cheese softened
  • 8 tablespoons unsalted butter softened
  • ¾ cup granulated sugar
  • 1 cup + 2 tablespoons all purpose flour
  • 12 Oreo cookies coarsely crushed

Instructions

  • In a large bowl beat cream cheese, then add the butter and mix until well combined, about 1 minute.
  • Add sugar and mix until light and fluffy.
  • Gradually add flour and mix until well combined.
  • Fold in oreos, then cover bowl with cling wrap and place in the refrigerator for 1 hour or best overnight.
  • Preheat oven to 350F, line baking sheet with parchment paper or baking mat.
  • Spoon cookies onto mat bake for 12-13 mins or until the edges are golden.
  • Transfer the cookies to a cookie rack to cool then serve.
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Notes

*If you are in a hurry, place the cookie batter in the freezer for at least 30 minutes.
Serving: 1cookieCalories: 242kcalCarbohydrates: 29gProtein: 2gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 30mgSodium: 87mgPotassium: 52mgFiber: 1gSugar: 18gVitamin A: 360IUCalcium: 16mgIron: 2mg

Watch The Recipe Video!

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If you have been following me since I started my YouTube channel, you probably have noticed I have so many Oreo recipes!  I LOVE Oreos and I cannot get enough of it! I don't know what's so addicting, but it's so good! Although I'm not a big fan of the cream, but I still eat it because it's so good!

Did you know Oreos are vegan?!  I remember when my friend told me, I was vegan at the time and was struggling because I really missed eating cookies.  I was camping and he came up for the day and handed me some Oreos and asked if I wanted some. I looked at him because he was also vegan and he says Oreo's are vegan.  I didn't believe him at first, so we checked the ingredients and he was right! I was so so happy, I ate a lot of Oreos that day.

Recipe adapted by bakerbynature.com 

Lucky Charms Cheesecake

· 3 Comments

Lucky Charms Cheesecake is perfect to serve at any St. Patrick's Day Party!  It's no-bake, made with crushed Lucky Charms for a crust and topped with a creamy cheesecake layer loaded with marshmallow fluff and whipped topping.

Classic Cheesecake, along with No-Bake Oreo Cheesecake and Mini Salted Caramel Cheesecake are just so delicious, aren't they?

A slice of Lucky Charms Cheesecake served on a white plate
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What is Lucky Charms Cheesecake?

Lucky Charms Cheesecake is a fun and colorful dessert that combines the nostalgic taste of Lucky Charms cereal with a creamy cheesecake filling. It's typically a no-bake cheesecake, though baked versions exist.

The crust is made by crushing Lucky Charms cereal (or graham crackers) and mixing it with melted butter. The filling consists of cream cheese, whipped topping, marshmallow fluff, and Lucky Charms marshmallows for a sweet and fluffy texture.

This whimsical dessert is perfect for celebrations, St. Patrick’s Day, or anytime you want a nostalgic treat. It’s often topped with extra Lucky Charms marshmallows and whipped cream for added fun!

History of Lucky Charms Cheesecake

Lucky Charms, introduced by General Mills in 1964, was the first cereal to mix oat-based pieces with colorful marshmallow shapes. Over the years, this childhood favorite became a popular ingredient in desserts, especially as social media trends encouraged creative, eye-catching recipes. Home bakers and food bloggers began experimenting and creating a whimsical, fun twist on traditional cheesecake.

The popularity of Lucky Charms Cheesecake grew with the rise of Instagram, Pinterest, and TikTok, where bright, colorful desserts quickly gained traction. Its vibrant appearance and playful nostalgia made it a hit for themed parties, St. Patrick’s Day celebrations, and kid-friendly treats.

Today, Lucky Charms Cheesecake continues to be a beloved dessert for those looking to relive childhood memories while indulging in a rich and creamy treat.

A plate of yummy rainbow cake with marshmallows

Substitutions

  • Lucky Charms cereal - Crushed graham crackers, Golden Grahams, vanilla wafer cookies, crushed Rice Krispies, or frosted flakes for a similar texture.
  • Butter - Unsalted butter (same amount), melted butter, coconut oil for a dairy-free option, or margarine for a non-dairy alternative.
  • Cream cheese - Vegan cream cheese (same amount) for a dairy-free version, or Greek yogurt (for a lighter texture).
  • Whipped topping - Coconut whipped cream for a dairy-free alternative, or homemade whipped cream (1 cup whipping cream + 2 tablespoons powdered sugar).
  • Marshmallow fluff - Melted marshmallows (1 cup of mini marshmallows + 1 tablespoon of heavy cream or corn syrup) or a homemade marshmallow mixture (sugar, corn syrup, and water).
  • Lucky Charms marshmallows - Freeze-dried rainbow marshmallows, mini marshmallows, or white chocolate chips for texture.

Variations

  • No-Bake – Use crushed Lucky Charms cereal with butter for the crust. Mix cream cheese, powdered sugar, vanilla, and whipped cream for the filling, then fold in Lucky Charms marshmallows. Chill for 4+ hours before serving.
  • Chocolate – Use a chocolate graham cracker or chocolate Lucky Charms crust. Mix melted chocolate into the cheesecake filling and fold in chocolate Lucky Charms marshmallows. Drizzle with melted chocolate before serving.
  • Rainbow Swirl – Divide the cheesecake batter into 4-5 portions and color each with food coloring. Layer and swirl before chilling. Top with whipped cream and extra Lucky Charms marshmallows.
  • Mini Cheesecake Bites – Press the crust into a muffin tin lined with cupcake liners. Fill with no-bake or baked cheesecake batter and chill or bake as needed. Serve as bite-sized treats.

Storage

  • Store in an airtight container in the refrigerator for up to 3 days.
  • For a firmer texture, keep frozen and thaw for 10 minutes before serving.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

See the recipe card for quantities.

Instructions

Prepare a 9-inch pie pan lined with parchment paper before doing the rest of the steps.

In a blender or mixer, pulse the Lucky Charms cereal:

lucky charms in a food processor for lucky charms cheesecake recipe

Blend until the texture is like this, fine and powdery:

processed lucky charms cereal for lucky charms cheesecake recipe

Add room temperature butter and pulse together until pudding is crumbly:

lucky charms cereal with butter in a food processor

Add the cereal crumbs into the pie pan and flatten onto the pie pan:

lucky charms cereal pie crust for lucky charms cheesecake recipe

It is important to make sure that the pie crust is flat and evenly placed into the pie pan, just like this:

pie crust for lucky charms cheesecake recipe

In a large bowl, mix ounces of softened cream cheese. Then, add whipped topping and marshmallow fluff until well combined:

mixing cream cheese, marshmallow fluff, and whipped topping for lucky charms cheesecake recipe

Then add to the pie pan:

lucky charms cheesecake in a pie pan

Place in the freezer for an hour. Before serving, decorate the cheesecake with colorful Lucky Charms cereal or top it with colorful marshmallows on the edge of the cheesecake:

decorating lucky charms cheesecake with lucky charms cereal

Adding sprinkles or graham cracker crumbs on top of the cheesecake is optional, but it gives it more of a festive look. Also, if you will be placing the cheesecake in the freezer overnight, wait about 10 minutes before cutting it:

Cheesecake bowl topped with green sprinkles

Slice, serve, and enjoy!

Hint: If you don’t have a food processor, crush the cereal in a zip-top bag using a rolling pin.

⭐ Top Tips

  • For an extra crunchy crust, toast the Lucky Charms crumbs in the oven at 350°F (175°C) for 5 minutes before mixing with butter. Use a springform pan instead of a pie dish for easy slicing and removal. If you prefer a less sweet cheesecake, reduce the marshmallow fluff by half. Add rainbow sprinkles or extra marshmallows on top for a fun, festive look.
  • There is another way of incorporating the butter into the cereal crumbs other than pulsing it. Melt a stick of butter and mix it thoroughly with the cereal crumbs. Also, you can consider adding vanilla extract, almond extract, or maple syrup for a different flavor. Also try lemon juice, apple cider vinegar or lime juice for a slight tang.
  • You can use a piping bag with a large star tip to decorate with large dollops of whipped cream or dollops of frosting for a more elegant look. If you don’t have a piping bag, use the back of a spoon to spread the topping smoothly. If you want a fancier cheesecake, top it with whipped topping, as it's always everybody's favorite pie topping!

FAQ

More Recipes

Cakes everywhere! Come and get more here:

Cheesecake topped with marshmallows and green sprinkles
5 from 2 votes
Print Pin Recipe

Lucky Charms Cheesecake

Make your own nostalgic no-bake Lucky Charms Cheesecake with a cereal crust and marshmallow-infused filling - perfect for kids and adults alike!
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: No-bake Dessert
Cuisine: American
Servings: 8 servings
Calories: 455kcal
Author: Lainey

Ingredients

For the Crust:

  • 4 cups Lucky Charms cereal
  • 8 tablespoons butter softened

For the Filling:

  • 8 oz cream cheese softened
  • 8 oz whipped topping softened
  • 1 cup marshmallow fluff
  • 2 ½ cups Lucky Charms marshmallows

Instructions

Make the Crust:

  • Prepare a 9-inch pie pan and set it aside.
  • In a food processor, pulse Lucky Charms cereal until it turns into fine crumbs.
  • Add softened butter and pulse again until the mixture becomes crumbly and holds together when pressed.
  • Press the mixture firmly into the bottom of the prepared pie pan. Place in the fridge to firm up while making the filling.

Make the Filling & Assemble:

  • In a large bowl, beat cream cheese until smooth.
  • Add whipped topping and marshmallow fluff, then mix until well combined and fluffy.
  • Gently fold in the Lucky Charms marshmallows, being careful not to crush them.
  • Pour the filling over the prepared crust and spread evenly.
  • Freeze for 1 hour to set before serving.
Leave a Comment
Serving: 1gCalories: 455kcalCarbohydrates: 55gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 59mgSodium: 335mgPotassium: 111mgFiber: 1gSugar: 38gVitamin A: 1260IUVitamin C: 5mgCalcium: 130mgIron: 4mg

Watch The Recipe Video!

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Storytelling Time!

Of all the years I've been baking on YouTube, this is the first St. Patrick's dessert I've made and I'm pretty excited to be sharing this recipe!

I may have mentioned in another post, my parents didn't encourage my siblings and me to eat sugary breakfasts and so when I got to college, boy did I eat my fair share of sugary cereal and Lucky Charms was one of my favorites.

What's your favorite dessert to eat for St. Patrick's Day? Let me know in the comments!

Green Tea Cookies

· 7 Comments

These Easy Green Tea Cookies are soft, chewy, and packed with the earthy flavor of matcha. Perfect for tea lovers and anyone craving a unique twist on classic cookies with a rich matcha flavor that’s hard to resist.

If you loved these, you’ll also enjoy my Rice Krispies Cookies or the festive Peppermint Oreo Cookies!

Delicious Green Tea Cookies on a plate
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Why You'll Love This Recipe

These cookies are beginner-friendly and can be made dairy-free with simple swaps. They’re soft inside, with lightly crisp edges and a beautiful green hue.

This matcha cookie recipe uses culinary grade matcha for the best color and taste. Matcha powder isn’t just trendy. It’s packed with antioxidants and gives a gentle caffeine boost without the crash. It’s the perfect afternoon treat, especially with a warm matcha latte!

They’re also fun to make with kids. And for those with a sweet tooth, the white chocolate chips give just the right balance of sweetness.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Preheat the oven to 350°F and prepare pan lined with parchment paper or use a nonstick baking sheet.

In a large bowl, mix together melted butter and sugars until light and fluffy. Make sure your butter is at room temperature for easier mixing.

Then add egg yolks, vanilla extract and beat until well combined.

A bowl of the ingredients ready to mix

In another bowl, whisk together the flour mixture. This includes the flour, baking soda, salt and matcha.

Mix all dry ingredients very well. Can you see that it has a slight green color to it?

A whisk in a bowl of the flour mixture

Mix the dry and wet ingredients in one bowl. Mix well until both mixtures are fully incorporated.

Then add chocolate chips. Mix well.

Drop heaping tablespoons on the pan.

Cookie dough balls on the baking tray

Bake for about 9-11 minutes or until golden brown.

And that's it. Wasn't that so simple to do? Enjoy this delightful snack!

A plate of freshly baked Green Tea Cookies

Substitutions & Variations

  • Ingredient Swap
    Swap butter with vegan margarine for a dairy-free version. Use coconut sugar instead of white or brown sugar.
  • Variation
    Replace white chocolate chips with dark chocolate or chopped nuts for variety.
  • Mistake to Avoid
    Don’t overbake. Matcha turns brown quickly and loses its vibrant color and flavor.
  • Storage Tips
    • These cookies freeze well for up to 1 month.
    • Keep baked cookies in an airtight container at room temp for up to 5 days.
    • Use within 48 hours for best flavor. Avoid refrigerating dough too long.

I purchased the matcha green tea from Trader Joes for only $3.99.  You can also use this Matcha to make a copy cat recipe of Jamba Juice's Green Tea Smoothie!

Matcha Green Tea Latte in a container

FAQs

5 from 1 vote
Print Pin Recipe

Green Tea Cookies

These Green Tea Cookies are moist, sweet, and have a deep earthy flavor from matcha powder. The addition of white chocolate chips gives each bite a creamy and irresistible twist.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American, Japanese
Servings: 24 cookies
Calories: 196kcal
Author: Lainey

Ingredients

  • 1 cup 2 sticks unsalted butter softened
  • ½ cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons matcha powder
  • 4 oz white chocolate chips optional but recommended for added sweetness

Instructions

Prepare the Oven and Baking Sheet:

  • Preheat the oven to 350°F (175°C).
  • Line a baking sheet with parchment paper or use a nonstick baking sheet.

Make the Cookie Dough:

  • In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
  • Add the eggs and vanilla extract. Beat until well combined.

Mix the Dry Ingredients:

  • In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and matcha powder.
  • Add the dry mixture to the wet ingredients. Mix just until combined.
  • Fold in the white chocolate chips.

Shape and Bake:

  • Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 9–11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will continue to set as they cool.

Cool and Serve:

  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Leave a Comment
Serving: 1gCalories: 196kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 324mgPotassium: 46mgFiber: 0.3gSugar: 12gVitamin A: 320IUVitamin C: 0.02mgCalcium: 23mgIron: 1mg
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1 Bowl Brownie

· 2 Comments

I am lazy at heart, so whenever I see the word 1 bowl baking or something along that line, I jump to it!

one-bowl brownie drizzled with powdered sugar

Tips and Tricks for Making This 1 Bowl Brownie Recipe: 

  • One-bowl brownies are perfect for small parties. Bake them ahead and heat before serving. OR, you can serve them chilled.
  • Before adding in the dry ingredients like sugar and all-purpose flour, make sure to sift them carefully to lessen the lumps in your brownie batter.
  • You can serve this in individual slices and top it with vanilla ice cream. Yum!
  • For a more festive look, top with whipped cream before serving or sprinkle powdered sugar on top. You can also drizzle a small amount of cocoa powder to have that authentic chocolate taste in every bite.
  • If you do not have a silicone baking pan, use a regular baking pan and don't forget to spray it with non-stick cooking spray or line it with parchment paper.

How to Make this 1 Bowl Brownie Recipe:

Gather the ingredients for this 1 Bowl Brownie. Once the ingredients are all ready, let's begin!

To save time, preheat oven 350F and grease baking pan. before mixing the ingredients. (I used 9-inch pie pan)

In a medium-size saucepan, melt together butter, unsweetened chocolate, white chocolate chips, and stir:

melting the chocolates and butter in a saucepan for the one bowl brownie recipe

Mix in sugar and remove from the stove for 2-3 minutes. Place the saucepan on the stove on low heat. Then add egg and vanilla extract, mix quickly:

adding in the sugar to the butter and chocolate mixture

Add flour, mix, then add baking powder. Mix it well and make sure to dissolve all lumps:

adding in the flour to the chocolate mixture

Continue mixing until everything is well incorporated:

mixing thoroughly the ingredients for the one-bowl brownie recipe

Add in the crushed Oreos to the batter and mix well:

adding in oreo chunks to the brownie batter

Add the brownie batter into the pan and bake for 15-20 minutes:

putting the batter to the baking pan and flattening it using a rubber spatula

Sprinkle powder sugar on top of your 1-bowl brownie:

drizzling powdered sugar on top of the brownie

Tadaaah! Your 1-bowl brownie is done! Wasn't that easy to follow? Make your own 1-bowl brownie now 🙂

using a tool to show a bee image on the brownie

Frequently Asked Questions for the 1 Bowl Brownie Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy one-bowl brownie recipe could make six to 8 slices, depending on how big your slices are.

Q: Can I drizzle chocolate syrup on top before serving?

A: Yes you can. But obviously, that would make this dessert much sweeter than it already is.

Q: I do not like sweet desserts. Can I use semi-sweet chocolate?

A: Yes, of course! Use any kind of chocolate according to your preferred taste.

Q: Can I use coconut flour for this recipe?

A: I think that is possible. I haven't tried it though but if you love cakes/brownies made with coconut flour, you can do so.

5 from 1 vote
Print Pin Recipe

1 Bowl Brownie

A quick and easy, delicious One-Bowl Brownie you can bake in just minutes to satisfy your brownie cravings!
Author: Lainey

Ingredients

  • 1 stick butter
  • 2 oz unsweetened chocolate
  • ¼ cup white chocolate chips
  • 1 teaspoon vanilla extract*
  • 1 egg bean
  • ⅔ cups self rising flour**
  • 1 teaspoon baking powder
  • 5 crushed oreo optional
  • ¼ cup walnuts optional
  • powdered sugar optional

Instructions

  • Preheat oven 350F, grease baking pan. (I used 9 inch pie pan)
  • In a medium size saucepan, melt together butter, unsweetened chocolate, white chocolate chips and stir. Mix in sugar and remove from stove for 2-3 minutes.
  • Place the sauce pan on stove on low heat. Then add egg and vanilla extract, mix quickly.
  • Add flour, mix, then add baking powder. Add the brownie batter into the pan and bake for 15-20 minutes.
  • Sprinkle powder sugar
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Notes

*I forgot to show me adding the 1 teaspoon of vanilla extract.
**substitute ⅔ cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
omit the baking powder if making your own self rising flour
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White Chocolate Cranberry Cookies

· 6 Comments

These White Chocolate Cranberry Cookies are soft and chewy, melt in your mouth, and full of scrumptious cranberries and white chocolate chips! Perfect for all occasions, not just for Christmas!

white chocolate cranberry cookies on a white plate

These cookies actually remind me of Mrs. Fields cookies, it is that good. I think I'm going to have to stop by soon and compare cookies, but I think these cookies are comparable to Mrs. Fields cookies!

white chocolate cookies on a white plate

What's your favorite cookie? Let me know in the comments!

white chocolate cranberry cookies on a white plate

Tips and Procedures: 

  • Always sift the dry ingredients well before mixing them in with other ingredients to avoid lumps in your cookies.
  • Keep the cookies in an airtight container after cooling them completely for longer shelf life.
  • You can add in nuts to the White Chocolate Cranberry Cookies dough before baking it. A lot of textures are fun to bite in!

How to Make these White Chocolate Cranberry Cookies Recipe:

These are the ingredients you will need:

  • unsalted softened butter
  • brown sugar
  • white sugar
  • egg
  • vanilla extract
  • all-purpose flour
  • cornstarch
  • baking soda
  • salt
  • dried cranberries
  • white chocolate chips

In a large bowl add sugars and butter and mix until light and fluffy:

creaming the butter and sugars in a bowl using a handheld mixer

Add egg and vanilla extract and continue mixing until it is combined and set aside:

adding egg and vanilla extract to the sugar and butter mixture

In another bowl, mix together flour, cornstarch, baking soda, and salt:

mixing all the dry ingredients for the white chocolate cranberry cookies

Then add the dry ingredients into the wet ingredients and mix until well combined:

adding the dry ingredients to the wet ingredients of the white chocolate cranberry cookies

Add the cranberries and white chocolate and mix:

adding in the white chocolate chips and dried cranberries to the cookie dough

After mixing, cover and place in the refrigerator for at least one hour or best overnight:

white chocolate cranberry cookies dough

Preheat oven to 350F, line baking sheets with baking mat and form 1 inch balls and place on the cookie sheet or baking mat and bake for 8-10 minutes:

ready to bake white chocolate cranberry cookies on a baking mat

Here are your White Chocolate Cranberry Cookies! Cool on a cookie rack and serve.

freshly baked white chocolate cranberry cookies
 

Frequently Asked Questions for the White Chocolate Cranberry Cookies Recipe:

Q: How long will these cookies last?

A: These cookies will last for a week if you won't eat the whole batch in one sitting 🙂

Q: What's the oven temperature and how long should I bake these cookies?

A: Preheat your oven to 350F and bake it for 8-10 minutes.

Q: How many cookies will this recipe make?

A: You can make 8-12 cookies, depending on how big each cookie is.

Q: How do you store these cookies?

A: Keep them in an airtight container after cooling them completely.

Here are more delicious cookie recipes that you should try:

white chocolate cranberry cookies
4 from 2 votes
Print Pin Recipe

White Chocolate Cranberry Cookies

This White Chocolate Cranberry Cookies recipe is a full of scrumptious textures from the cranberries and white chocolate chips - perfect for all occasions, not just for Christmas!
Keyword: cranberry white chocolate cookies
Servings: 3 dozen
Author: Lainey

Ingredients

  • ¾ cups unsalted softened butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Instructions

  • In a large bowl add sugars and butter and mix until light and fluffy. Add egg and vanilla extract and continue mixing until it is combined and set aside.
  • In another bowl, mix together flour, cornstarch, baking soda, and salt. Then add the dry ingredients into the wet ingredients and mix until well combined. Add the cranberries and white chocolate and mix. Cover and place in refrigerator for at least one hour or best overnight.
  • Preheat oven to 350F, line baking sheets with baking mat and form 1 inch balls and place on mat.
  • Bake for 8-10 minutes. Cook on cookie rack and serve.
Leave a Comment

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Oreo Peanut Butter Bark

· 2 Comments

Oreo Bark on a white plate

I started a new series this year called Baking on a Budget using 5 ingredients or less! In addition I try to spend less than $10 for the recipe.  The reason why I started this series is because baking is quite expensive, I probably spend at least $50-$70  purchasing ingredients every month. That's a whole lot! Let me give you an example, butter is usually $4.99  a pack and I usually use one whole package a week to make cookies for my Cookie Mondays. So it adds up, maybe in a future blog I can break down all the prices.

Anyways, I mentioned in the video I will break down the cost  of this recipe so here it is.

Oreo (14.30z) $2.99

Nestle Toll House Chocolate Chips (120z) $2.69

Nestle Toll House White Chocolate Chips (12oz) $2.69

Crunch Peanut Butter (I had some at my house)

TOTAL: $8.37

How much do you spend on ingredients? Let me know in the comments!

delicious and easy Oreo Bark on a white plate

Tips and Tricks for Making This Oreo Peanut Butter Bark Recipe: 

  • Adding in oats or rice Krispies to this recipe is a great idea! You will get a lot of texture and it's more fun to chew 😉
  • For a very inexpensive food gift during the holidays, make this Oreo Peanut Butter bark in large batches. pack them in pretty boxes or a decorative plastic bag. Saves money and it is always pleasant to receive food gifts.
  • If you do not have a nonstick mat, you can use an ordinary baking tray or baking sheet and line it with parchment paper.
  • This recipe allows you to choose between different kinds of peanut butter. You can use the crunchy peanut butter or the creamy peanut butter version.
  • Store this for days by keeping them in an airtight container.
  • In melting the chocolate chips, you can use a microwave for a faster melting process. But if a microwave is not available, you can use a DIY double boiler. Just take a saucepan and fill half of it with water. Put the chocolate chips in a microwave-safe bowl or heat resistant bowl and keep mixing the chocolate chips until melted.
  • During the holidays, there are a lot of oreo flavors like peppermint, strawberry, and other delicious variants. Feel free to use any of the yummy flavors!

How to Make this Oreo Peanut Butter Bark Recipe:

Gather the ingredients for this Oreo Peanut Butter Bark. Once the ingredients are all ready, let's begin!

white and dark mini chocolate chips for oreo peanut butter bark recipe
peanut butter and oreo cookies for oreo peanut butter bark recipe

Prepare a pan with a nonstick mat. (Parchment paper or wax paper can be used for this recipe.)

Melt the white chocolate and dark chocolate chips in separate bowls. Crumble the Oreos and set aside.

Once the white chocolate is melted, add peanut butter and mix until well combined.

mixing melted white chocolate chips into peanut butter

Next, add half of the crushed Oreos into the white chocolate:

mixing the crushed oreos into the peanut butter mixture

Mix well until everything is well incorporated:

mixing thoroughly the ingredients for Oreo peanut butter bark recipe

Add the rest of the Oreos to the melted dark chocolate chips and mix well:

mixing in the crushed oreos into the melted mini chocolate chips

Pour the mixtures into prepared pan. Flatten and spread it into the pan:

flattening the chocolate and Oreo mixture onto the tray
adding the peanut butter mixture on top of the chocolate and oreo mixture

Allow the bark to refrigerate for 30 minutes:

oreo peanut butter bark ready to be chilled

Yay! You did the waiting part well! 🙂

taking off the oreo peanut butter bark from the mat

Now you can break the bark into pieces and serve:

breaking off the oreo peanut butter bark into smaller pieces

Yummy and so easy to make!

delicious and easy to make oreo peanut butter bark
step by step guide for Oreo Peanut Butter Bark 4 ingredients ONLY recipe

Frequently Asked Questions for the Oreo Peanut Butter Bark Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy oreo peanut butter bark recipe could make several pieces. I would depend on how big your pieces are.

Q: Can I just mix all the ingredients in one bowl?

A: Yes you can do that. I just put the dark chocolate mixture first, followed by the peanut butter mixture so I could taste the peanut butter in the first bite 🙂

Q: Can I use any flavor of Oreos for this recipe?

A: Yes, you can use any flavor. During holidays, there are a lot of flavors available and you can use whichever is your favorite 🙂

delicious and easy to make oreo peanut butter bark
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Oreo Peanut Butter Bark

You can't miss this holiday dessert - easy, delicious, no-bake and just uses 4 ingredients, Oreo Peanut Butter Bark!
Author: Lainey

Ingredients

  • Chocolate Chips 1 package (12 oz)
  • White Chocolate Chips 1 package (12oz)
  • Oreo 1 package (14.3oz)
  • 3 tablespoons crunch peanut butter

Instructions

  • Prepare pan with nonstick mat. (Parchment paper or wax paper)
  • Melt white chocolate and chocolate in separate bowls.
  • Crumble the oreos and set aside.
  • Once the white chocolate is melted, add peanut butter and mix until well combined. Next add half of the crushed oreos into the white chocolate mix. Add the rest of the oreos to the melted chocolate chips and mix.
  • Pour into prepared pan and allow the bark to refridgerate for 30 miinutes.
  • Break into peices and serve.
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Mint Chocolate Chunk Cookies

· 13 Comments

These Mint Chocolate Chunk Cookies are soft, chocolatey, and full of cool minty goodness. I asked my YouTube community what to bake for Cookie Monday. Mint Chocolate Chunk narrowly beat out Green Tea Cookies after 500+ votes. So here it is, just for you!

If you love fun and flavorful cookies, you’ve got to try my Rice Krispies Cookies and Peppermint Oreo Cookies next!

White plate filled with Mint Chocolate Chunk Cookies
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Why You’ll Love This Recipe

These chewy cookies are beginner-friendly and use easy-to-find ingredients. You don’t need fancy tools or chill time, just mix, scoop, and bake!

They’re loaded with three types of chocolate and a burst of mint. Cocoa powder adds antioxidants, while mint chocolate chip cookies bring that cool, refreshing bite everyone loves. Bonus: they smell amazing straight out of the oven!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Prepare the Oven and Baking Sheet:

1. Preheat the oven to 350°F (175°C).

2. Line baking sheets with parchment paper or a nonstick baking mat.

Make the Cookie Dough:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, egg yolk, and vanilla extract, and mix until well combined.

Electric mixer with cookie dough in a bowl

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, baking soda, and baking powder.

Combine and Fold:

Gradually add the dry ingredients to the wet mixture using a hand mixer or spatula. Mix until a thick dough forms.

Hands mixing in some ingredients

Fold in the mint chips, chocolate chips, and chopped chocolate bar.

Bake the Cookies:

Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Cookie dough scoops placed on baking sheet

Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked (they’ll continue cooking as they cool).

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Enjoy!

A serving of Mint Chocolate Chunk Cookies

Substitutions & Variations

  • Ingredient Swap
    No mint chips? Use peppermint extract and double the chocolate.
    Swap all-purpose flour with a 1:1 gluten-free blend if needed.
    You can even fold in Andes mints for extra minty flavor.
  • Variation
    You can also try white chocolate chips for extra sweetness.
    Want more color? A few drops of green food color give them a fun twist, especially for holidays!
  • Mistake to Avoid
    Don’t overbake—these cookies should stay soft in the center.
  • Storage Tips
    • The dough freezes well for up to 2 months.
    • Baked cookies stay fresh for 3–4 days in an airtight container.
    • You can refrigerate dough for 2–3 days; just bring it to room temp before baking.
White plate of Mint Chocolate Chunk Cookies

FAQs

Mint Chocolate Chunk Cookies on a plate
5 from 1 vote
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Mint Chocolate Chunk Cookies

Mint Chocolate Chunk Cookies are rich, chewy, and loaded with cool mint chips and melty chocolate chunks in every bite. These cookies are always a party favorite and perfect for mint chocolate lovers!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Cookies, Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 217kcal
Author: Lainey

Ingredients

  • ½ cup unsalted butter (1 stick) softened
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 2¼ cups all-purpose flour
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup mint chips
  • ¾ cup chocolate chips
  • ¼ cup chopped chocolate bar for extra chunks

Instructions

Prepare the Oven and Baking Sheet:

  • Preheat the oven to 350°F (175°C).
  • Line baking sheets with parchment paper or a nonstick baking mat.

Make the Cookie Dough:

  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the egg, egg yolk, and vanilla extract, and mix until well combined.

Combine Dry Ingredients:

  • In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, baking soda, and baking powder.

Combine and Fold:

  • Gradually add the dry ingredients to the wet mixture using a hand mixer or spatula. Mix until a thick dough forms.
  • Fold in the mint chips, chocolate chips, and chopped chocolate bar.

Bake the Cookies:

  • Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked (they’ll continue cooking as they cool).
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Leave a Comment

Notes

Recipe adapted by Sally's Baking Addiction 
Serving: 1gCalories: 217kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 161mgPotassium: 57mgFiber: 1gSugar: 20gVitamin A: 140IUCalcium: 41mgIron: 1mg
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Recipes for Every Moment

Craving a sweet treat after dinner, but want something fresh too? These Mint Chocolate Chunk Cookies hit the spot with cool mint and melty chocolate in every bite.

Heart Brownie Recipe

· 1 Comment

Nothing says “I love you” quite like this homemade Heart Brownie Recipe. Using Nutella as the base gives these brownies a deep, chocolate-hazelnut flavor with minimal ingredients. Plus, the heart-shaped cutouts make them extra special—perfect for Valentine’s day, anniversaries, or just because!

Pair this with Dalgona Lavender Iced Coffee or this Easy Banana Pudding Ice Cream Recipe to make Valentine's more special!

brownie hearts on a white plate sprinkled with mini hearts
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What is the Heart Brownie Recipe?

This Heart Brownie recipe is incredibly simple yet incredibly delicious. Using Nutella as the base gives these fudgy brownies a deep, chocolate-hazelnut flavor with minimal ingredients. Plus, the heart-shaped cutouts make them extra special.

It is made with Nutella, egg, banana (optional), and all-purpose flour. The batter is mixed, baked in an 8x8-inch pan, and then cut into heart shapes using a cookie cutter. These brownies are rich, fudgy, and perfect for special occasions like Valentine's Day or anniversaries. They can be decorated with powdered sugar or cookie icing for an extra festive touch.

Substitutions

  • If you don’t have a banana, use applesauce, Greek yogurt, or mashed avocado instead.
  • Swap egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), a chia egg, or ¼ cup unsweetened applesauce.
  • Replace Nutella with any chocolate hazelnut spread, peanut butter, almond butter, or melted chocolate mixed with butter.
  • Use almond flour, oat flour, or a gluten-free flour blend instead of all-purpose flour.
  • Instead of powdered sugar, try cocoa powder, blended granulated sugar, or coconut flour for a light dusting.
  • Substitute cookie icing with melted chocolate, cream cheese frosting, or honey.

Variations

  • Nutty Chocolate Flavor: Stir in chopped dark chocolate and walnuts to add richness and texture.
  • Pinterest-Worthy White Chocolate Swirl: Microwave white chocolate with a tablespoon of vegetable oil, drizzle it over the brownie hearts and create swirls with a toothpick.
  • Crispy Edge Lovers: Line the pan with parchment paper and bake slightly longer for a crispy bite on the edges.
  • Soft and Moist Brownies: Reduce baking time slightly and check for moist crumbs on a toothpick when testing for doneness.
  • Double Chocolate Ganache Brownies: Melt butter with heavy cream over medium heat in a saucepan, then mix with dark chocolate and pour over baked brownies.
brownie hearts on a white plate

Storage

  • Keep brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • Place cut-out brownies in a single layer in a freezer-safe container. Store for up to 3 months. Thaw at room temperature before serving.

Ingredients

ingredients for brownie hearts recipe

Instructions

Preheat oven to 350 F and oil 8x8 pan.

In a large bowl, add banana and mash. Add the egg and whisk with the banana until it is well combined. Add Nutella and continue mixing. Then add flour and mix until well combined.

mixing Nutella mixture

Pour the brownie batter into a prepared pan or baking dish then bake for 20-25 minutes and allow brownies to cool for one hour.

brownie batter in baking dish

To make heart shapes, take the heart-shaped cookie cutter and cut it into brownies, sprinkle powdered sugar, or decorate with cookie icing.

Carving heart-shaped pieces from a freshly baked brownie.

Top Tips

  • For fudgier heart-shaped brownies, underbake slightly and let them cool completely before cutting.
  • For a more cake-like texture, beat the egg a bit longer before adding Nutella.
  • For easy cutting, freeze brownies for 15 minutes before using the cookie cutter.

FAQ

brownie hearts on a white plate sprinkled with mini hearts
5 from 1 vote
Print Pin Recipe

Heart Brownie Recipe

Nothing screams “I adore you” like this gooey, homemade Heart Brownie Recipe. These decadent, fudgy treats are made with just a few simple ingredients and barely any work.
Prep Time10 minutes
Bake Time25 minutes
Total Time35 minutes
Course: Desserts, Snacks
Cuisine: American
Servings: 16 pieces
Calories: 148kcal
Author: Lainey

Ingredients

  • ½ banana* optional
  • 1 egg
  • 1 ¼ cup Nutella
  • ½ cup all purpose flour
  • powdered sugar or cookie icing optional

Instructions

  • Preheat oven to 350 F and oil 8x8 pan.
  • In a large bowl, add banana and mash. Add egg and mix with banana until it is well combined. Add Nutella and continue mixing. Then add flour and mix until well combined.
  • Pour into baking dish and bake for 20-25 minutes and allow brownies to cool for one hour.
  • To make heart shapes, take cookie cutter and cut into brownies, sprinkle powdered sugar or decorate with cookie icing.
Leave a Comment

Notes

*omit the banana and replace with a total of 2 eggs
Serving: 1pieceCalories: 148kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 10mgSodium: 14mgPotassium: 117mgFiber: 1gSugar: 13gVitamin A: 18IUVitamin C: 0.3mgCalcium: 28mgIron: 1mg
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Happy Valentine's Day!!!

Some of my favorite Valentine's memories were from when I was in elementary school. I would receive notes from my classmates and read what the notes said.  I would read in between the lines and conclude this boy likes me.  I would spend the next several minutes daydreaming about how he would approach and say "I like you, will you be my valentine?"

Haha, that never happened, but I was always hopeful.

If your Valentine doesn't give you anything, whip up these brownie bites and eat yourself full. Just kidding, one or two will suffice! 😀

I hope you have a wonderful Valentine's Day and will you be my Valentine?

 

Attending Cookie Con

· Leave a Comment

I attended Cookie Con in Pasadena and I want to share some of my highlights from the event!  Overall it was a great experience and I really enjoyed meeting my subscribers, some of my YouTube friends, and speaking on a panel.

By the time I arrived at Cookie Con, it was about 1:30 pm and it was packed!  My goal was to attend a few workshops and meet other bakers, but it was difficult because there was so much going on.  I will be posting my vlog from Cookie Con soon, so stay tuned!

It was my first time meeting Rachel from Kawaii Sweet World, and she is the sweetest girl ever!  I was able to attend her workshop and it was really neat seeing her demonstrate how to make S'mores Cupcakes! I also met Anna, from Lovely Lady Cakes and she is so cute!  In her videos, she is fun, likeable, and sweet and she is exactly like that in person, it's so cool!  Gemma, from Bigger Bolder Baking is also an awesome lady! We met last summer and we've been friends since, so it's always nice seeing her!

Cookie con collage

My panel was at 4pm and it was A LOT of fun! Having Rachel, Anna, and Gemma made it easier to answer questions, because if there was a question I didn't know the answer too, one of them would answer it.  Here's a sneak peek of the panel!

PicMonkey Collage 1

I also scored a bag of goodies. I got a lot of cookies (of course), extracts, cake toppers, shirt, lip balm,and  a few snacks. I was a little disappointed with the goodie bag, but at least I have my memories!

 

Chocolate Caramel Cookies Recipe

· 4 Comments

This Chocolate Caramel Cookies Recipe is insanely delicious and have a gooey pocket of salted caramel inside! Perfect for Thanksgiving, Christmas, or just an ordinary day! 

This was inspired by my other recipe on this site, and pairs well with this Oreo Milkshake or Avocado Milkshake.

salted caramel chocolate cookies on a white plate
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Ingredients

These are the ingredients you will need:

  • butter
  • brown sugar
  • granulated sugar
  • eggs
  • vanilla extract
  • unsweetened cocoa powder
  • all-purpose flour
  • baking soda
  • salt
  • chocolate chips
  • caramels (store-bought)
  • sea salt

See recipe card for quantities.

Instructions

creaming the butter and sugar for the salted caramel chocolate cookies

Preheat oven to 350F, oil cookie sheets or use cookie mats. In a large mixing bowl, add butter, sugars, and mix using a stand mixer until well combined.

adding cocoa powder and egg to the butter and sugar mixture

Add eggs, vanilla extract, cocoa powder and mix very well.

adding flour to the cookie batter

Then add flour, baking soda, salt, and mix until well combined.

adding and mixing chocolate chips to the salted caramel chocolate cookies batter

Add chocolate chips and mix.

placing a caramel in the center of the salted caramel chocolate cookies

Using a large cookie scooper, spoon dough into hand and place caramel in the center of the cookie and cover the caramel.

ready to bake salted caramel chocolate cookies

Bake for 13-15 minutes, these make large cookies.

freshly baked salted caramel chocolate cookies

After taking out from the oven, cool the cookies completely on a wire rack in room temperature.

Salted Caramel Chocolate Cookies on a white plate

And here they are, Simply Bakers! Delicious, gooey, soft, and truly an easy cookie recipe to make!

Substitutions

  • Butter: If you prefer a slightly saltier flavor, substitute unsalted butter with salted butter and reduce the added salt in the recipe accordingly.
  • Caramels: Instead of using Werther's soft caramels, try using Rolo candies or homemade caramel sauce for a different twist on the classic caramel chocolate chip cookies.
  • Chocolate Chips: Experiment with different chocolate flavors by substituting semi-sweet chocolate chips with dark chocolate chips for a richer taste.

Variations

  • Flavors: Get creative with flavor variations by adding a teaspoon of almond extract or peppermint extract to the dough for a unique twist on your favorite cookie.
  • Caramel Filling: For an extra gooey center, swap out the Werther's soft caramels for Werther's hard caramels or Werther's caramel candies.
  • Sea Salt Sprinkle: Instead of using flaky sea salt to sprinkle on top of the cookies, try using coarse sea salt or even Himalayan pink salt for a different flavor profile.

Storage

Store any leftovers in an airtight container at room temperature for up to 5 days. You can also batch freeze the dough balls for up to 3 months and bake them as needed for freshly baked cookies anytime.

Top Tips 

  • Sift, sift, sift! This applies to all dry ingredients to avoid lumps in your cookie dough.
  • Keep the cookies in an airtight container after cooling them completely for longer shelf life.
  • I like to scoop my cookie dough and freeze them for about 15 minutes before baking. This allows the butter to chill up that way when they bake, they don't spread as much and you're left with a thicker chewier cookie.
  • You can use semi-sweet cocoa powder if you do not like the bitter taste of the dark, unsweetened cocoa powder.
  • Use chocolate chunks if you do not have chocolate chips on hand. 

FAQ

Are these cookies supposed to be chewy?

It does have a slightly chewy texture to it but it also has a soft texture inside.

Can I use caramel jam instead of the caramel candy?

Yes, for sure. I think it would give the same delicious and gooey texture of the cookies.

How do you store these cookies?

Keep them in an airtight container after cooling them completely.

10 salted chocolate caramel cookies on a stand
5 from 3 votes
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Chocolate Caramel Cookies Recipe

These Caramel Salted Chocolate Cookies are delicious and has a gooey pocket of salted caramel inside - perfect for Thanksgiving, Christmas, or just an ordinary day!
Prep Time10 minutes
Bake Time15 minutes
Total Time25 minutes
Course: Cookies
Cuisine: American
Servings: 24
Calories: 203kcal
Author: Lainey

Ingredients

  • 1 cup butter softened (2 sticks)
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips
  • 1 package caramels
  • sea salt

Instructions

  • Preheat oven to 350F, oil cookie sheets or use cookie mats.
  • In a large bowl, add butter, sugars, and mix until well combined. Add eggs, vanilla extract, cocoa powder and mix very well. Then add flour, baking soda, salt, and mix until well combined. Add chocolate chips and mix.
  • Using a large cookie scooper, spoon dough into hand and place caramel in the center of the cookie and cover the caramel.
  • Bake for 13-15 minutes, these make large cookies. And cool on a cooling rack then serve.
Leave a Comment
Serving: 1gCalories: 203kcalCarbohydrates: 38gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 15mgSodium: 163mgPotassium: 115mgFiber: 1gSugar: 27gVitamin A: 36IUVitamin C: 0.002mgCalcium: 37mgIron: 1mg

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Salted Caramel is my weakness and after tasting these cookies, it will be your weakness too. Let me know in the comments how the cookies turn out for you guys!

Check out the sea salt! I just get really happy whenever I use some of my favorite ingredients in recipes! 🙂

Ferrero Rocher Cupcakes

· 26 Comments

These are the ever-famous and deliciously rich Ferrero Rocher Cupcakes topped with Nutella Buttercream frosting! It is so creamy, quick to make, and perfect for any party!

ferrero rocher cupcakes

If there is one chocolate candy I can eat for the rest of my life it's Ferrero Rocher! I LOVE Ferrero Rocher!  I can eat it every day for the rest of my life which is not a good idea, I know. But if I could, I would.

I remember two summers ago, I went to the Philippines for a mission trip and one of the chocolates I brought was Ferrero Rocher.  Note, that in the Philippines, chocolate tastes different, it's not as sweet, it's more bitter, and it doesn't taste like chocolate.  So when bringing chocolate from America, the Filipino People LOVE it!!  Anyways, since it was packed in my luggage, I ate a WHOLE bunch which got me sick during the trip, but I still ate it! That is how much I LOVE Ferrero Rocher!

Ferrero Rocher Cupcakes

Tips and Tricks for Making This Ferrero Rocher Cupcakes Recipe: 

  • If you want to make your Ferrero Rocher cupcakes fancier, drizzle with chocolate syrup and top with sprinkles or your favorite nuts like chopped hazelnuts, peanuts, or slivered almonds!
  • To make the mix of the cream cheese, cube it into smaller pieces. It would make the mixing less tedious and would result in a smooth buttercream frosting.
  • Are you hosting a party? Make these Ferrero Rocher cupcakes and double the ingredient quantities of the recipe.

How to Make this Ferrero Rocher Cupcakes Recipe:

Listed below are all the ingredients you will need:

  • all-purpose flour
  • sugar
  • cocoa powder
  • baking powder
  • salt
  • buttermilk
  • vanilla extract
  • vegetable oil
  • egg
  • Ferrero Rocher
  • Chocolate Nutella Frosting
  • unsalted butter
  • powdered sugar
  • cream cheese
  • unsweetened cocoa powder
  • vanilla extract
  • Nutella
  • candy melts, melted

Before starting off with the mixing process, make sure to preheat the oven to 400F and line your muffin pan with cupcake liners.

Let's begin!

In a large bowl, add flour, sugar, unsweetened cocoa powder, salt, and baking powder. Mix it until everything is well-combined:

dry ingredients for ferrero rocher cupcakes recipe

In a separate bowl, you will need to mix the wet ingredients. So, add in the milk, vanilla extract, oil, and egg:

oil and milk in a red mixing bowl for ferrero rocher cupcakes recipe

Take your handheld mixer and you're gonna mix it until it is light and fluffy:

mixed egg, oil and vanilla in a red bowl for ferrero rocher cupcakes recipe

Now, it's time to mix the wet and dry ingredients:

mixing dry and wet ingredients for the ferrero rocher cupcakes recipe

Mix it very well so the cupcake would look like this:

ferrero rocher cucpake batter

Take about a tablespoon of cupcake batter and place it onto your cupcake liners. Then grab your Ferrero Rocher (I cut the Ferrero Rocher in half but you can keep it whole), and place it into the center of the cupcake:

ferrero rocher batter in cupcake liners with ferrero rocher in the middle

Then fill up the cupcake liners to about two-thirds full. Now it's ready to pop into the oven and bake for 15 to 20 minutes at 350% Fahrenheit:

ready to bake ferrero rocher cupcakes

I know the waiting time is like forever and I can imagine that at this time, your kitchen smells so delicious BUT once the cupcakes are done baking, cool them first because we are going to make the chocolate frosting!

freshly baked ferrero rocher caupkes

In a mixing bowl, you're going to add the softened butter and powdered sugar and mix it until it's light and fluffy. Once the powdered sugar and butter are mixed, go ahead and add the softened cream cheese. Finally, add in the cocoa powder, vanilla extract, some melted chocolate, and my favorite ingredient, Nutella!

mixing creamcheese, nutella nd cocoa powder for nutella buttercream frosting

Mix, mix, mix -  until it becomes light and fluffy, just like so:

fluffy nutella buttercream for ferrero rocher cupcakes

Now it's time to frost the cupcakes!

frosting the ferrero rocher cupcakes with nutella buttercream frosting

Once you're finished frosting the cupcakes, add the Ferrero Rocher on top! Doesn't that look so yummy and pretty!?!

closeup shot of ferrero rocher cupcakes

Frequently Asked Questions for the Ferrero Rocher Cupcakes Recipe:

Q: Can the Ferrero Rocher cupcakes be kept for hours at room temperature when frosted?

A: It would depend on the temperature of the place you are in. Usually, in cold places like the U.S. and other places, it can stay at room temperature for at least two hours without melting.

Q: Can I convert this recipe into a cake recipe?

A: Sure, you can. Just bake it using a cake pan instead of cupcake tin pan.

Q: I want to make the frosting ahead. Can I freeze it so I can use it anytime?

A: The best way to keep the frosting is to chill it and use it when needed.

More delicious recipes to try!

closeup shot of ferrero rocher cupcakes
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Ferrero Rocher Cupcakes

Make this at your own home and share with your family this ever-famous and deliciously rich Ferrero Rocher Cupcakes topped with Nutella Buttercream frosting!
Author: Lainey

Ingredients

  • 1 cup all purpose flour
  • ¾ cup sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cups vegetable oil
  • 1 egg
  • 6 Ferrero Rocher
  • Chocolate Nutella Frosting
  • ½ cup unsalted butter
  • 1 cup powdered sugar sifted
  • ¼ cup cream cheese softened
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • ⅓ cup Nutella
  • 4 oz candy melts melted
  • 12 Ferrero Rocher

Instructions

  • In a large bowl, add flour, sugar, unsweetened cocoa powder, salt, and baking powder. Mix it until everything is well-combined.
  • In a separate bowl, you will need to mix the wet ingredients. Add in the milk, vanilla extract, oil, and egg.
  • Take your handheld mixer and you're gonna mix it until it is light and fluffy.
  • Mix the wet and dry ingredients.
  • Take about a tablespoon of cupcake batter and place it onto your cupcake liners.
  • Grab your Ferrero Rocher and place it into the center of the cupcake.
  • Fill up the cupcake liners to about two-thirds full.
  • Pop into the oven and bake it for 15 to 20 minutes.
  • Once the cupcakes are done baking, cool them first because we are going to make the chocolate frosting.

Here's how to make the chocolate buttercream frosting:

  • In a mixing bowl, you're going to add the softened butter and powdered sugar and mix it until it's light and fluffy.
  • Once the powdered sugar and butter are mixed, add the softened cream cheese and mix again until well-incorporated.
  • Finally, add in the cocoa powder, vanilla extract, some melted chocolate and Nutella.
  • Mix well until well blended and until it becomes light and fluffy.
  • Frost the cupcakes and top it with Ferrero Rocher.
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Recipe adapted from: Oh my God Chocolate Desserts

Peanut Butter Cheesecake Pudding Cookies

· 3 Comments

Get these Peanut Butter Cheesecake Pudding Cookies! They are delightfully soft and perfect for peanut butter lovers and sweet tooths. Easy to bake and fun to decorate, these cookies are great for beginners or anyone craving something unique.

If you love playful cookie recipes, you’ve got to try our Fruity Pebble Marshmallow Cookies and Rice Krispies Cookies for more crunchy, colorful fun.

Big bowl of Peanut Butter Cheesecake Pudding Cookies
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Why You’ll Love This Recipe

These cookies are beginner-friendly and full of fun textures, thanks to the crunchy peanut butter and creamy pudding mix. The cheesecake flavor adds a tangy sweetness that balances perfectly with the peanut butter. A touch of salt in the batter helps bring out all the flavors.

They’re not vegan or dairy-free, but you can easily make swaps to suit your diet. Peanut butter is also packed with protein and healthy fats, making these cookies feel just a little more wholesome!

Use softened butter and mix the ingredients using an electric mixer for best results. The flour mixture, combined with the pudding mix and cream cheese flavor, creates a soft and rich cookie.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Make the Cookie Dough:

1. In a large mixing bowl, add butter, granulated sugar, brown sugar, and crunchy peanut butter.

2. Beat with a handheld mixer until light and fluffy.

3. Add the eggs and vanilla extract, then continue mixing until well combined. Set aside.

Mixing bowl filled with sugar and eggs

Activate the Baking Soda:

4. In a small bowl, stir together the baking soda and hot water until fully dissolved.

5. Add this mixture to the cookie dough and mix again.

Add Dry Ingredients:

6. Add the all-purpose flour and cheesecake pudding mix to the bowl.

7. Mix until the dough is well combined.

Wet and dry Ingredients in a pink mixing bowl

Shape and Bake:

8. Preheat the oven to 375°F (190°C).

9. Line baking sheets with baking mats or parchment paper.

10. Form the dough into 1-inch balls and place them on the baking sheets.

11. Press down gently with a fork in a criss-cross pattern for that classic peanut butter cookie look.

Cookie dough balls pressed down on the tray

12. Bake for 8–10 minutes, or until golden brown.

13. Let cookies cool on a rack completely.

Decorate the Cookies:

14. Melt the candy melts according to package instructions.

15. Dip half of each cooled cookie into the melted candy, then add sprinkles to the dipped side.

16. Place cookies on parchment to set.

17. Serve once the coating has hardened!

Delicious and pretty Peanut Butter Cheesecake Pudding Cookies

Substitutions & Variations

  • Ingredient Swap
    No cheesecake pudding? Use vanilla or white chocolate pudding instead.
    Use a cookie scoop to scoop dough evenly and ensure each cookie bakes with a chewy texture.
    Candy Melts can be swapped with white chocolate chips.
  • Variation
    Swap crunchy peanut butter for creamy if you prefer a smoother bite.
    Regular peanut butter works better than natural types for consistency.
  • Mistake to Avoid
    Don’t overbake! These cookies are meant to stay soft and chewy, not crispy.
  • Storage Tips
    • These cookies freeze well for up to 2 months, but add sprinkles after thawing for best texture.
    • Store them in an airtight container at room temperature for up to 5 days.
    • If making ahead, freeze dough balls instead of baked cookies for fresher results.
Peanut Butter Cheesecake Pudding Cookies on a white cake tray

FAQ

5 from 1 vote
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Peanut Butter Cheesecake Pudding Cookies

Peanut Butter Cheesecake Pudding Cookies are crispy around the edges. Soft and chewy on the inside, it can only leave you satisfied!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 157kcal
Author: Lainey

Ingredients

  • ½ cup unsalted butter softened
  • ½ cup crunchy peanut butter
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon hot water
  • 2¼ cups all-purpose flour
  • 1 3.4 oz package cheesecake instant pudding mix
  • Candy melts for dipping
  • Assorted candy sprinkles for decorating

Instructions

Make the Cookie Dough:

  • In a large mixing bowl, add butter, granulated sugar, brown sugar, and crunchy peanut butter.
  • Beat with a handheld mixer until light and fluffy.
  • Add the eggs and vanilla extract, then continue mixing until well combined. Set aside.

Activate the Baking Soda:

  • In a small bowl, stir together the baking soda and hot water until fully dissolved.
  • Add this mixture to the cookie dough and mix again.

Add Dry Ingredients:

  • Add the all-purpose flour and cheesecake pudding mix to the bowl.
  • Mix until the dough is well combined.

Shape and Bake:

  • Preheat the oven to 375°F (190°C).
  • Line baking sheets with baking mats or parchment paper.
  • Form the dough into 1-inch balls and place them on the baking sheets.
  • Press down gently with a fork in a criss-cross pattern for that classic peanut butter cookie look.
  • Bake for 8–10 minutes, or until golden brown.
  • Let cookies cool on a rack completely.

Decorate the Cookies:

  • Melt the candy melts according to package instructions.
  • Dip half of each cooled cookie into the melted candy, then add sprinkles to the dipped side.
  • Place cookies on parchment to set. Serve once the coating has hardened.
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Serving: 1gCalories: 157kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 81mgPotassium: 68mgFiber: 1gSugar: 11gVitamin A: 138IUCalcium: 13mgIron: 1mg
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Recipes for Every Moment

Hosting a birthday party or holiday potluck and want a playful dessert? These colorful, sprinkle-topped cookies are fun to make, easy to share, and always a crowd favorite. A hit with kids and even mom-approved!

Check out more fun cookie recipes on our blog for more sweet inspiration!

S'mores Pops

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smores pops

s'mores pops

S'mores Pops

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S'mores Pops

Ingredients

  • graham crackers
  • marshmallow fluff
  • chocolate candy melt
  • pink candy melt
  • white candy melt
  • valentines day sprinkles
  • popsicle sticks or cake pop sticks

Instructions

  • Watch video below for detailed instructions.
Leave a Comment
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Chocolate Candy

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You will never want to miss this delicious dessert recipe for homemade, vegan, 3-ingredient, dairy-free chocolate candy! Check this out!

Chocolate candy in a pretty glass

Tips and Procedures: 

  • Make sure that the chocolate or candy mold you are using is nonstick, so it would be easier to take out and it won't damage your candies.
  • For a more festive look, sprinkle some colorful candy sprinkles on top. This chocolate candy makes the most pretty edible table centerpiece ever!

How to Make this Chocolate Candy Recipe:

Listed below are all the ingredients you will need:

  • cocoa powder
  • melted coconut oil
  • honey or your choice of liquid sweetener
  • sprinkles (optional)

Gather the ingredients for this Chocolate Candy. Once the ingredients are all ready, let's begin!

In a small bowl, mix together cocoa powder, coconut oil, and honey:

mixing in the ingredients of the chocolate candy in a glass bowl

I do this all the time when pouring liquids into smaller containers - I place the liquid in something that has a spout in it, like this measuring cup 🙂

pouring the melted chocolate in a cup

Pour into molds:

pouring the liquid chocolate in chocolate molds

Freeze for 20-30 minutes if using small molds. After waiting patiently, yes I know you wanted to eat them right after cooking :), gently take off the chocolates out of the mold:

taking out the chocolate candy from the mold

Look at how pretty that vegan, homemade chocolate candy is!!!

pretty chocolate candy decorated with heart-shaped sprinkles

Place these chocolate candies in a pretty container and make it an edible centerpiece in any party!

step by step guide of Chocolate Candy 3 ingredients ONLY

Frequently Asked Questions:

Q: How many servings would this recipe do?

A: This delicious and easy chocolate candy recipe could make 15 to 20 candies, depending on how big your molds are.

Q: Can I do this without adding in the oil?

A: The oil is very important in this recipe as it makes the chocolate candy "glossy" and acts as a solidifier in the recipe.

Q: What kind of chocolate should I use for this recipe?

A: You can use chocolate bars which bakers use in making ganache or chocolate candy melts that are always available in grocery stores.

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Chocolate Candy

You would never want to miss this delicious recipe of a homemade, vegan, 3-ingredient, dairy-free chocolate candy!
Author: Lainey

Ingredients

  • ¼ cup cocoa powder
  • ¼ cup melted coconut oil
  • 2 tablespoons honey or your choice of liquid sweetener
  • sprinkles optional

Instructions

  • In a small bowl, mix together cocoa powder, coconut oil and honey.
  • Pour into molds.
  • Freeze for 20-30 minutes if using small molds.
Leave a Comment
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Filipino Custard Cake

· 51 Comments

Try making this easy and delicious Filipino Custard Cake recipe for a delectable treat on any occasion! It's an effortless batter split into 3 distinct layers as it bakes that marks a creamy custard in the middle. Enjoy the amazing combination of eggs, butter, vanilla, and milk in every bite!

Love baking cakes? Try my Magic Vanilla Custard Cake, Hot Fudge Chocolate Cake, or my Peach Upside Down Cake recipe!

magic cake with powdered sugar on top
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What is Filipino Custard Cake? 

Filipino Custard Cake, also known as Magic Cake, is an easy-to-make dessert, delicious, and addicting! Basically, it's one simple batter with three layers: spongy top, custard filling, and a crust-like base! The magic happens as the cake bakes: the denser batter settles at the bottom, making a fudgy base, while the lighter mixture rises, forming a soft custard center and fluffy sponge top.

This magic cake is still one of my favorite cakes to make because people always wonder how I got the custard in the middle! If you're a fan of Filipino desserts, this Filipino custard cake recipe is perfect for you. Read on and let's learn together how to make this simple yet delectable dessert!

Variations

  • Coconut Flavor - use coconut milk or add shredded coconut into the custard or cake layers to give the dessert a rich, creamy coconut taste.
  • Ube Flavor - add purple yam, or ube, to the custard layer to give it a distinct Filipino taste.
  • Mango Flavor - stir in layers of ripe mangoes or mango puree into the custard to give it a tropical taste.
  • Optional Additions - you may add a pinch of salt and a little of baking powder to its dry ingredients.

Substitutions

  • Milk Alternatives - use coconut milk or almond milk instead of regular milk for a dairy-free option
  • Sweetener Options - replace sugar with natural sweeteners such as maple syrup or agave nectar for a healthy twist
  • Egg Replacements - substitute mashed bananas, applesauce, or commercial egg replacers for the eggs to make a vegan version.
  • Gluten-Free Flour - replace all-purpose flour with gluten-free options such as almond flour or rice flour For those who have gluten sensitivity or allergy.

Storage Tips

Once the cake has completely cooled, refrigerate in an airtight container for up to 3 days. It's best eaten within that time frame.

Ingredients

Listed below are all the ingredients you will need:

  • eggs
  • melted butter
  • sugar
  • vanilla extract
  • all-purpose flour
  • warm milk
  • powdered sugar 
Filipino Custard Cake ingredients

Instructions

To save time, preheat oven to 350F before starting to mix the ingredients. Also, do not forget to generously grease an 8x8 inch pan.

Separate eggs and add egg whites to a mixer and beat until stiff. Place whipped egg whites in another bowl and set aside:

whipped egg whites for Filipino Custard Cake recipe

In the mixing bowl, add egg yolk, butter, sugar, and mix. Then, add vanilla extract:

whipping the wet ingredients for the Filipino Custard Cake recipe

Add the all-purpose flour, then gradually add milk:

adding in all-purpose flour to the mixture

Fold in egg whites carefully. Make sure not to mix. Use the folding method so your cake won't "drop" after baking:

folding in the whipped egg whites to the cake batter

Gently pour the batter into the pan and bake for 40-45 minutes:

baking the Filipino Custard Cake

Allow to cool for 30 minutes, sprinkle powdered sugar and serve:

slicing the Filipino Custard Cake

Check out that layer of wonderfulness! Delicious!

Filipino Custard Cake custard layer

Top Tips

  • Beat the egg whites manually using a whisk if an electric mixer is unavailable.
  • When adding the egg whites to the batter, it is important to remember to just fold. Folding means, the lighter mixture, such as beaten egg whites, is being placed on top of the heavier ones, such as the cake batter. From the back of the bowl, a large rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl, and up the nearest side.
  • To get the milk lukewarm, I usually warm it for about 30 seconds. My microwave heats extremely fast, so you may need to microwave it longer. You may also warm it under a medium heat using a stovetop.
  • Use parchment paper instead of greasing the baking pan for clean and easy removal.
  • This also tastes delicious with a dollop of homemade whipped cream and strawberries!
  • Baking time: Depending on the oven, for some people it took only 45 minutes to bake, but for others, it took 70 minutes! If you have a newer oven, you'll probably lean to the 45 minutes mark.

FAQ

More Cake Recipes

For more easy cake recipes, try these:

magic cake with custard layer in the center
4.20 from 5 votes
Print Pin Recipe

Filipino Custard Cake

Here's a soft and delicious Filipino custard cake that has a heavenly custard layer at the center. It's easy to make and a perfect dessert for all occasions!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, Filipino
Servings: 8 servings
Calories: 413kcal
Author: Lainey

Ingredients

  • 4 eggs room temperature
  • ½ cup melted unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cups all purpose flour
  • 2 cups warm milk
  • powdered sugar for dusting the cake optional

Instructions

  • Preheat oven to 350F and generously grease an 8x8 inch pan.
  • Separate egg yolks from egg whites.
  • Add egg whites to a stand mixer bowl and beat until stiff peaks form. Place egg whites in another bowl and set aside.
  • In the stand mixing bowl, add egg yolk, butter, sugar, and vanilla extract, and mix until combined.
  • While it's still mixing, gradually add flour first then milk. Then, gently fold in egg whites.
  • Pour the batter into the baking dish and bake for 40-45 minutes or until the top is lightly golden.
  • Allow to cool for at least 30 minutes, then sprinkle powdered sugar and serve.
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Serving: 1gCalories: 413kcalCarbohydrates: 37gProtein: 6gFat: 27gSaturated Fat: 16gTrans Fat: 1gCholesterol: 149mgSodium: 261mgPotassium: 131mgFiber: 1gSugar: 28gVitamin A: 927IUCalcium: 90mgIron: 1mg

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French Macarons

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French macarons, to me, are one of the prettiest desserts on Earth! They are sweet, soft, kind of mushy, and have all the delicious flavors of egg whites and sugar combined! The chocolate pie filling takes these French macarons to another level, too!

French macarons with chocolate filling on a white plate

Macarons are fun to make IF you have the patience to make them.  The first time I made macarons was a year ago and I only tried it three times, but during those three times, it was really easy to make.  The ONLY problem I had was the macaron shells were different sizes, but that's it.

However, when I made these macarons, it took me six times! SIX TIMES!  Haha, I didn't realize using a mat would take much longer to bake!  I had to double the time in the oven and that's when the macarons started to look normal.

Did you know pink food is eaten more than any other food color?

delicious and foolproof French macarons with chocolate filling

Tips and Tricks for Making This French Macarons Recipe: 

  • Do not overbeat the egg whites. If you do, it will make the macarons chewy instead of the usual soft and "melts in your mouth" texture of macarons.
  • Sift the almond flour and powdered sugar, this will eliminate all the clumps which will give you a smooth macaron shell texture.

How to Make French Macarons:

These are the French Macarons ingredients that you will need:

  • egg whites
  • granulated sugar
  • powdered sugar, sifted
  • almond flour, sifted
  • food coloring gel
french macarons ingredients

Before starting the mixing process, prepare cookie sheets using baking mats or parchment paper.

In a standing mixer, add egg whites, beat for 30 seconds then add granulated sugar:

whipping eggwhites in a stand mixer

Beat until egg whites are white and stiff and set aside:

folding the egg whites for the french macarons recipe

Meanwhile, sift together powdered sugar and almond flour:

mixing the dry ingredients for the French macarons

Gradually fold in the dry ingredients into the egg whites:

folding the dry ingredients to the egg whites

It should take 30-35 folds using a rubber spatula. The mixture should be smooth and not runny:

gradually adding the dry ingredients of French macarons to the egg whites

Add food coloring to the batter and mix:

folding all the ingredients of French macarons together using a rubber spatula and adding food color

I added a few drops of red food coloring and it turned out into a very pretty and delicious pink color!

final pink batter of French macarons

Pipe macaroons onto a baking mat and make sure to remove the air bubbles, by picking up the tray and hitting the table about five times:

piping the French macarons batter onto the macaron baking mat

Allow the macaroons to sit for 30 minutes:

ready to bake French macarons batter

Bake at 300F for 23-25 minutes if using a baking mat and let it cool once you take them out from the oven:

freshly baked French macarons

This is the most exciting part for me! Piping in the chocolate cream filling in between two macarons! I want to eat them at this point, Simply Bakers!

piping chocolate filling onto the French macarons

Place another macaron on top and voila!

placing a french macaron on top of chocolate filling

I made several pairs of these French macarons and they looked so pretty when I placed them on a cake tray <3

french macarons on a cake tray

Frequently Asked Questions for the French Macarons Recipe:

Q: Have you tried freezing macarons before filling them?

A: I haven't tried it but I think it would change the softness of the macarons after thawing.

Q: What brand of gel colors did you use?

A: I often use Americolor in my pastries that need color 🙂

Q: Can I replace the sugar with erythritol?

A: Yes, you can replace it. Baked goods with erythritol they say are best eaten the day it is baked.

Q: My batter keeps on becoming runny, how can I fix this?

A: Make sure you use the right amount of egg whites and also, the right amount of dry ingredients.

Q: Can I use caster sugar instead of granulated sugar?

A: Although they are not exactly the same, they can be swapped in recipes like this.

More recipes to try and enjoy!

French macarons on a cake tray
4.67 from 3 votes
Print Pin Recipe

French Macarons

Pretty and enticing French Macarons for any holiday party - a foolproof recipe you can try and enjoy!
Author: Lainey

Ingredients

  • 3 egg whites
  • 50 grams granulated sugar
  • 200 grams powdered sugar sifted
  • 120 grams almond flour sifted
  • food coloring gel

Instructions

  • Prepare cookie sheets using baking mats or parchment paper
  • In a standing mixer, add egg whites, beat for 30 seconds then add granulated sugar. Beat until egg whites are white and stiff.
  • Meanwhile, sift together powdered sugar and almond flour.
  • Gradually fold in the dry ingredients into the egg whites, it should take 30-35 folds using a rubber spatula. The mixture should be smooth and not runny.
  • Pipe macaroons onto baking mat and make sure to remove the air bubbles, by picking up the tray and hitting the table about five times. Allow the macaroons to sit for 30 minutes.
  • Bake at 300F for 23-25 minutes if using baking mat.
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Notes

Chocolate Cream Filling Recipe

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Happy New Year and 25 Facts about Me!

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Happy New Year!!

I know it's already day 14 of the new year, but how is it going?  Have you kept all your New Year's Resolution or have you fallen off track? On that note, one of my New Year's Resolution was to update my blog weekly and today is that day!  To start it off, I'm going to share with you 25 Facts about Me!  Here we go!

1. What is your middle name?

Lao

2. What was your favorite subject at school?

Economics, just because the teacher was such a FANTASTIC teacher!

3. What is your favorite drink?

Water! I drink about 3-4 liters a day during winter and 5-6 liters a day during the summer.

4. What is your favorite song at the moment?

I don't have a favorite song at the moment, if I listen to music it's usually just instrumental.  lol

5. What is your favorite food?

That is so hard to answer, because I am SUCH a foodie.  Rice?  I love rice, I have to have rice with everything.

6. What is the last thing you bought?

Cold Stone Ice Cream, Strawberry Rendezvous.  Have you tried it? It's amazing!

7. Favorite book of all time?

Mark of the Lion Series

8. Favorite color?

Blue

9. Do you have any pets?

Yes, two dogs.

10. Favorite perfume? 

Forever Midnight

11. Favorite holiday? 

Thanksgiving, because of all the amazing food!

12. Are you married?

No, but I'm dating someone. 🙂 (As of 2016, I'm happily married.)

13. Have you ever been out of the country, if so how many times?

Yes, I have been out of the country, but only five times. 🙁 Hopefully that will change in the next two years. 🙂

14. Do you speak any other languages? 

Just English, although I understand Visayan and Cebuano which are dialects in the Philippines.  I can speak it a little bit, but with a strong American accent. haha

15. How many siblings do you have?

1 brother and two sisters

16. What is your favorite shop?

Any store which sells groceries.  haha

17. Favorite restaurant?

I don't have any, however any restaurant that serves excellent breakfast food.

18. When was the last time you cried?

Sunday, January 11, 2015.  I was driving to see my friend Fifi and the song "Why" by Nicole Nordeman played.  Such an amazing song!

19. Favorite blog?

Cupcakes and Cashmere, Frugal Beautiful,

20. Favorite movie?

Huge fan of Lord of the Rings Series!

21. Favorite TV show?

Friends!!

22. PC or MAC?

MAC all the way. Although I am using my PC to write up this post, but I  love MAC!

23. What phone do you have?

Apple Iphone 6+

24. How tall are you?

5 feet and 7 inches, tall for Filipina.

25. Can you cook?

Yes, and I can bake too.

Hope you enjoyed getting to know me!! xx

Hot Fudge Chocolate Cake

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freshly baked hot fudge chocolate cake

Tips and Tricks for Making This Hot Fudge Chocolate Cake Recipe: 

  • Do you love chocolate cakes with a hint of coffee? Add a bit of espresso powder to make it into a mocha hot fudge chocolate cake!
  • For a more festive look, top with whipped cream or your favorite vanilla ice cream before serving.
  • If you want to use healthier versions of milk, you can use almond milk for this recipe. Works the same and still, your cake would taste great!

How to Make this Hot Fudge Chocolate Cake Recipe:

Gather the ingredients for this Hot Fudge Chocolate Cake. Once the ingredients are all ready, let's begin!

For you to save time, preheat your oven to 350F and grease a 9x9 inch pan or baking dish before starting the mixing process.

In a large bowl, mix together the dry ingredients, namely the all-purpose flour, sugar, salt, unsweetened cocoa powder, and baking soda:

mixing the dry ingredients for the hot fudge chocolate cake

Add milk, butter, and stir well until well combined:

adding milk and butter to the mixed dry ingredients of the hot fudge chocolate cake

Pour the cake batter into the pan and flatten using a rubber spatula or any kitchen tool you have. You can even use the back of a spoon 🙂

flattening the hot fudge chocolate cake batter using a rubber spatula

Sprinkle the brown sugar generously on top of the batter:

sprinkling brown sugar on top of the hot fudge chocolate cake batter

Then add the hot water:

adding hot water on top of the hot fudge chocolate cake batter

Bake for 30-40 minutes or until firm or the sauce bubbles:

freshly baked hot fudge chocolate cake

Perfect! A delicious, chocolatey fudgy cake perfect for any occasion!

hot chocolate fudge cake with saucy and fudgy texture

Serve with whipped cream or ice cream. Yum!

hot fudge chocolcate cake served with vanilla ice cream
HOT FUDGE CHOCO CAKE served with whipped cream on top
 

Frequently Asked Questions for the Hot Fudge Chocolate Cake Recipe:

Q: Is this the same as lava cake?

A: Yes, it does resemble the lava cake. There are just a few twists to it but both cakes taste so good!

Q: Can I make cupcakes out of this recipe?

A: Yes you can. Just use cupcake pans instead of the usual baking dish.

Q: What can I substitute to flour to make it gluten-free?

A: There is a lot of substitute to all-purpose flour to make it gluten-free. You may use almond flour, oat flour, coconut flour, and rice flour.

freshly baked hot fudge chocolate cake
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Hot Fudge Chocolate Cake

This is an ooeey gooeey, easy, and delicious Hot Fudge Chocolate cake that is so easy to make and would make any occasion a very special one!
Author: Lainey

Ingredients

  • 1 cup all purpose flour
  • ¾ cups granulated sugar
  • ½ teaspoon salt
  • 2 teaspoon baking powder**
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup milk
  • 2 tablespoons melted butter
  • 1 cup brown sugar
  • ¼ cup unsweetened cocoa powder
  • 1 ¾ cups hot water

Instructions

  • Preheat oven to 350F and grease 9x9 inch pan.
  • In a large bowl, mix together all purpose flour, sugar, salt, baking soda. Add milk, butter and mix until well combined and pour into the pan. Sprinkle sugar on top of the batter, then add the hot water.
  • Bake for 30-40 minutes or until firm or the sauce bubbles.
  • Serve with whipped cream or ice cream.
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Notes

**I mentioned in the video 2 tablespoons of baking powder I mean to say 2 TEASPOONS.

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Christmas Tree Shortbread Cookies

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An easy holiday dessert recipe that will get your creativity working! Christmas tree shortbread cookies recipe is a flaky, sweet, and colorful dessert to make on Christmas day! 

Christmas tree shortbread cookies

Tips and Tricks for Making This Christmas Tree Shortbread Cookies Recipe: 

  • You can use other colors of candy melts to resemble a colorful Christmas tree.
  • Give these delicious treats as a Christmas gift! Just wrap in decorative packages or boxes and tie a festive holiday ribbon around it. A delicious and non-expensive holiday gift for your friends and family!

How to Make this Christmas Tree Shortbread Cookies Recipe:

Gather the ingredients for this Christmas Tree Shortbread Cookies and once the ingredients are all ready, let's begin!

  • salted butter
  • powdered sugar
  • vanilla extract
  • all-purpose flour
  • green candy melts
  • Christmas sprinkles

Preheat oven to 300F, generously oil two 9 inch pie pans.

In a large bowl, add butter, powdered sugar and mix until light and fluffy. Add vanilla and continue mixing until well combined:

mixing the ingredients with vanilla using a handheld mixer

Gradually add all-purpose flour until well incorporated:

adding the flour gradually to the batter

Divide cookie dough in half and place it into the pie pans:

final dough for the Christmas tree Shortbread Cookies

Spread the cookie dough out evenly:

ready to bake Christmas Tree Shortbread Cookie dough in a glass pan

Poke the cookie dough with a fork:

freshly baked Christmas Tree Shortbread Cookies

Bake for 25-30 minutes. Remove from the oven and allow the cookies to cool for 2 minutes in the pan before transferring onto a plate.

Cut the cookies into triangles:

sliced Colorful Christmas Tree Shortbread Cookies

Melt the candy melts. I chose the dark green one here:

melted green candy for frosting

Drizzle generously over cookies:

drizzling green candy melts onto the Christmas Tree Shortbread cookies

Then now you can add sprinkles:

adding colorful sprinkles onto the cookies

Beautiful, edible Christmas tree cookies! Aren't they beautiful?!?

Shortbread Christmas tree cookies on a plate with Christmas kitchen cloth

Looking closely, you see that you don't have to make perfect lines of green chocolate melts. Just go wherever your hand leads you. In the end, you will always make a pretty and delicious Christmas tree cookie!

closeup photo of Christmas Tree Shortbread Cookies

Frequently Asked Questions for the Christmas Tree Shortbread Cookies Recipe:

Q: Can we double this recipe?

A: Yes, for sure! You can make several cookies by doubling the ingredients listed.

Q: Should we measure the flour before or after sifting?

A: For me, I always sift the flour first before measuring. This will ensure lump-free cookies.

Q: How far in advance can I make the dough?

A: You can make the dough a day in advance and just freeze it. Remember to thaw it properly before baking them.

Q: How long do I bake these cookies and what temperature?

A: Bake these cookies for 25-30 minutes at 300F.

Here are more delicious cookie recipes that you should try:

delicious and easy to make holiday cookie
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Christmas Tree Shortbread Cookies

Christmas tree shortbread cookies recipe is a flaky, sweet, and colorful dessert to make on Christmas day!
Author: Lainey

Ingredients

  • 2 sticks 1 cup salted butter, softened
  • 1 cup powdered sugar sifted
  • 2 ¼ teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 cup green candy melts
  • Christmas sprinkles

Instructions

  • Preheat oven to 300F, generously oil two 9 inch pie pans.
  • In a large bowl, add butter, powdered sugar and mix until light and fluffy. Add vanilla and continue mixing until well combined. Gradually add all purpose flour until well incorporated.
  • Divide cookie dough in half and place into the pie pans and spread the cookie dough out evently. Poke the cookie dough with a fork.
  • Bake for 25-30 minutes. Remove from oven and allow the cookies to cool for 2 minutes in the pan before transferring onto plate. Cut the cookies into triangles, and melt the candy melts and drizzles over cookies. Add sprinkles.
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Iced Peanut Butter Chocolate Milk

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Imagine rich, creamy milk blending perfectly with luscious heavy cream, all mixed with decadent mini chocolate chips and smooth, velvety peanut butter. This Iced Peanut Butter Chocolate Milk is a dreamy combo that will satisfy your sweet cravings and keep you coming back for more!

Pair this with my delicious Chocolate Chip Cookies or Shortbread Cookies.

chocolate milk drink with whipped cream
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What is Iced Peanut Butter Chocolate Milk?

Craving something rich, chocolatey, and irresistibly creamy? This Iced Peanut Butter Chocolate Milk is the ultimate treat that combines the comforting flavors of peanut butter and chocolate into one smooth, chilled drink. Whether you’re looking for a refreshing summer beverage or a cozy winter indulgence (yes, it’s delicious hot too!), this drink has you covered.

If you love peanut butter cups, this is like drinking one in liquid form—creamy, smooth, and packed with flavor. Perfect for kids, adults, and anyone who loves a sweet treat, this recipe is simple to make and even easier to enjoy!

Substitutions

  • Milk – Swap with almond milk, oat milk, or coconut milk for a dairy-free option.
  • Heavy cream – Swap heavy cream for a cup of soy milk or another milk of your choice to lower fat and increase calcium.
  • Mini chocolate chips – Use unsweetened cocoa powder and replace sugar with brown sugar or any sweetener.
  • Creamy peanut butter – Substitute with almond butter, cashew butter, or sunflower seed butter for a nut-free version.
peanut butter chocolate milk drink in two jars

Variations

  • Chocolate Peanut Butter Iced Coffee – Add a shot of espresso or cold brew coffee for an extra kick of caffeine.
  • Blended Version – Use a blender to mix all the ingredients with extra ice cubes for a smooth, frosty texture.
  • Spiced Flavor – Enhance the drink with a teaspoon of ground cardamom or a pinch of cinnamon.
  • Chocolate Peanut Butter Milkshake – Blend with chocolate ice cream and ice cubes for a rich, indulgent treat.
  • More Flavors – Stir in a teaspoon of vanilla extract for a more complex flavor. Garnish with whipped cream and drizzle with chocolate syrup.

Storage

  • Refrigerate – Store in an airtight safe jar for up to 3 days.
  • Freeze – Turn it into frozen chocolate peanut butter cubes for smoothies.

Ingredients

Instructions

On low-medium heat, place saucepan on the stove.

pouring milk in a saucepan

Add milk, and heavy cream and mix for 2 minutes. Add chocolate chips and mix until melted, add peanut butter and mix until well combined.

putting chocolate chips in milk mixture

Serve hot or cold in a jar.

stirring in peanut butter to chocolate milk

Top Tips

  • Use high-quality chocolate – Dark chocolate adds depth to the flavor.
  • Chill thoroughly – The longer it chills, the richer the taste.

FAQ

peanut butter chocolate drink in jar
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Iced Peanut Butter Chocolate Milk

Whip up this creamy Iced Peanut Butter Chocolate Milk for a deliciously indulgent treat that’s perfect for any time of day! Grab a glass, get ready to sip on happiness, and don’t forget to share the love (or keep it all to yourself—we won’t judge)!
Prep Time5 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Desserts, Drinks
Cuisine: American
Servings: 4 servings
Calories: 376kcal

Ingredients

  • 1 cup milk
  • ½ cup heavy cream
  • 4 oz mini chocolate chips
  • ¼ cup creamy peanut butter

Instructions

  • On low medium heat, place sauce pan on stove.
  • Add milk, heavy cream and mix 2 minutes. Add chocolate chips and mix until melted, add peanut butter and mix until well combined.
  • Serve hot or cold.
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Serving: 1servingCalories: 376kcalCarbohydrates: 27gProtein: 8gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 45mgSodium: 120mgPotassium: 211mgFiber: 2gSugar: 23gVitamin A: 600IUVitamin C: 0.3mgCalcium: 135mgIron: 1mg
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Frozen Caramel Hot Chocolate

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Get ready to treat yourself to a yummy Frozen Caramel Hot Chocolate that’s great for any occasion! With creamy milk, tasty mini chocolate chips, and a delightful drizzle of sweet caramel sauce, this refreshing twist on a classic favorite is sure to bring a smile to your face! Enjoy every sip!

This drink goes well with my Sweet Potato Cookies, Apple Cookies, and Choco Mint Blossom Cookies.

jar with whipped cram and cinnamon powder inside
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What is Frozen Caramel Hot Chocolate?

When the weather gets warm, but you’re still craving that rich, chocolaty goodness, this Frozen Caramel Hot Chocolate is the perfect solution!

It’s a delightful mix of creamy chocolate, sweet caramel, and refreshing ice—all blended into a frosty, irresistible treat. This drink is ideal for anyone who loves the flavor of hot chocolate but wants something cool and refreshing for summer.

You'll love this Frozen Caramel Hot Chocolate for so many reasons! It's quick and easy, ready in just 20 minutes, making it a breeze to whip up. Plus, it's highly customizable—feel free to make it dairy-free, extra chocolatey, or more caramel-forward to suit your taste. Best of all, it's a crowd-pleaser that delights both kids and adults alike!

Substitutions

  • Milk - Use almond milk, oat milk, coconut milk, or soy milk for a dairy-free option.
  • Heavy Cream - Swap with coconut cream, cashew cream, or Greek yogurt for a similar richness.
  • Mini Chocolate Chips - Use chopped chocolate bars, cocoa powder with a bit of butter, or dairy-free chocolate chips if needed.
  • Caramel Sauce - Replace with honey, maple syrup, dulce de leche, or a sugar-free caramel sauce for a healthier alternative.
  • Ice (if using) - Use frozen milk cubes for a creamier texture instead of regular ice.
drink with whipped cream and cinnamon powder in a jar

Variations

  • Frozen Salted Caramel Hot Chocolate - If you love a sweet and salty combination, add a pinch of sea salt to your caramel syrup before blending. Drizzle chocolate sauce over the top for extra indulgence. This version is inspired by Disney’s Hollywood Studios, where rich, creamy drinks are a fan favorite!
  • White Hot Chocolate Twist - Swap out the milk chocolate for white chocolate chips to create a White Hot Chocolate version. This is perfect for Christmas or wintertime treats. Top with whipped cream, marshmallows, and a sprinkle of crushed peppermint for a festive touch.
  • Strawberry Caramel Swirl - Blend fresh or frozen strawberries into the mix for a fruity twist. The slight tartness of berries pairs beautifully with caramel syrup and chocolate flavors. A drizzle of chocolate syrup makes it so delicious!
  • Boozy Frozen Hot Chocolate - For an adults-only treat, add a splash of bourbon or Baileys before blending. Serve in a mug with a straw, and enjoy this decadent cocktail version!

Storage

  • Store in an airtight container in the fridge for up to 2 days.
  • Re-blend with ice before serving.
  • Avoid freezing as it may separate.

Ingredients

Instructions

Place a saucepan over low-medium heat. Add milk and heavy cream, whisking gently.

milk poured into saucepan

Add mini chocolate chips, stirring until melted and smooth.

chocolate chips added to milk mixture in saucepan

Mix in the caramel sauce and whisk until well combined.

caramel sauce poured into milk mixture in saucepan

Top Tips

  • Use high-quality chocolate chips for the richest flavor.
  • For an ultra-frosty drink, freeze the milk beforehand!
  • Want extra flavor? Add a pinch of sea salt or a dash of cinnamon.

FAQ

drink with whipped cream and cinnamon powder in a jar
5 from 1 vote
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Frozen Caramel Hot Chocolate

Chill out with this delicious Frozen Caramel Hot Chocolate! Blend it up in just 20 minutes for a refreshing treat that’s perfect any time!
Prep Time5 minutes
Cook Time5 minutes
Chill Time10 minutes
Total Time20 minutes
Course: Drinks
Cuisine: American
Servings: 2 servings
Calories: 558kcal
Author: Lainey

Ingredients

  • ½ cup milk
  • ¼ cup heavy cream
  • 5 oz mini chocolate chips
  • 3 tablespoons caramel sauce

Instructions

Melt the Chocolate Base

  • Place a saucepan over low-medium heat.
  • Add milk and heavy cream, whisking gently.
  • Add mini chocolate chips, stirring until melted and smooth.
  • Mix in the caramel sauce and whisk until well combined.

Blend for a Frosty Finish

  • Let the mixture cool slightly, then pour it into a blender.
  • Add ice for a frozen consistency and blend until smooth.

Serve & Enjoy

  • Pour into serving glasses.
  • Top with whipped cream and an extra caramel drizzle.
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Serving: 1servingCalories: 558kcalCarbohydrates: 69gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 52mgSodium: 182mgPotassium: 140mgFiber: 2gSugar: 65gVitamin A: 722IUVitamin C: 1mgCalcium: 192mgIron: 1mg
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Nutella Hot Chocolate

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 A Christmas treat that's right for cold mornings! This Nutella Hot Chocolate is perfect for Christmas gatherings just right around the fireplace. Don't you just love sipping something so tasty with family and friends? I just think you'd wish it's Christmas every day 😉

 
Nutella Hot Chocolate

Tips and Tricks for Making This Nutella Hot Chocolate Recipe: 

  • For a more festive look, top with whipped cream before serving and pop in color straws that would match the holiday vibes!
  • Do not forget to add salt, just a tiny pinch. It is such a simple step but it makes the sweetness come out of every hot chocolate flavor.
  • If you do not like a very sweet hot chocolate, you can use semisweet chocolate chips.
  • Add cinnamon powder to any of the flavors to have another spike of holiday flavor!
  • If you love to add more flavors, you can use liqueurs - those that they use on coffee shops for lattes. Yum!
  •  In mixing the liquid, you can use a whisk. It makes the solid ingredients melt so much faster.

How to Make this Nutella Hot Chocolate Recipe:

Gather the ingredients for this delicious Nutella Hot Chocolate recipe. You can make 3 flavors with just one recipe! Once the ingredients are all ready, let's begin!

Put the stove on medium low heat and place saucepan.

The first flavor that we will be making is the Peanut Butter Hot Chocolate:

Immediately add milk:

pouring milk on saucepan

After pouring in the milk, heavy cream, and add in mini chocolate chips and stir well to dissolve it properly:

adding chocolate chips on milk

After all the chocolate chips have been dissolved, add in your favorite peanut butter and stir again until everything has completely melted:

adding in peanut butter on milk and chocolate chips mixture

If you are a Caramel lover, then this hot chocolate recipe would be your favorite!

Making the same mixture, just add in caramel sauce and stir very well until well combined. That's it, Simply Bakers! Another delicious flavor perfect for cold mornings!

adding caramel sauce to the hot chocolate mixture

Let's make the last but not the least flavor, the Nutella Hot Chocolate!

Again, pour over the milk in the saucepan and add Nutella. Mix well until the Nutella has melted:

adding in Nutella to the hot milk

After that, add the cocoa powder, and mix until combined. Add a little bit of salt to bring out the sweetness even more:

adding in cocoa powder to the Nutella mixture

And that's it! Aren't they so easy to make, Simply Bakers?!?

You can serve them as is or make it a little festive by putting on whipped cream on top and sprinkle it with whatever your heart desires <3

Nutella Hot Chocolate with three flavors
3 DIY Hot Chocolate Recipes step by step guide
3 DIY Hot Chocolate Recipes Christmas drinks

Frequently Asked Questions for the Nutella Hot Chocolate Recipe:

Q: Can I refrigerate this drink after making it?

A: Yes sure you can. If you want to serve it hot, just pop in the microwave for a few seconds before serving.

Q: How many days can I keep this in the chiller?

A: This can last up to 2 days without spoiling, but be careful not to keep it too long since it has milk in it.

Q: Can I make this into a cold drink instead?

A: Yes, for sure! You can chill or add some ice cubes before serving 🙂

Nutella Hot chocolate
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Nutella Hot Chocolate

Jazz up your Christmas mornings with these delicious hot chocolate drinks with 3 yummy flavors!
Author: Lainey

Ingredients

  • 1 cup milk
  • 2 tablespoons nutella
  • 1 tablespoons unsweetened cocoa powder
  • pinch salt

Instructions

  • Medium low heat, place sauce pan on stove.
  • Add milk, nutella, cocoa powder, and mix until combined. Add salt
  • Serve Hot.
Leave a Comment
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Christmas Cake Mix Cookie Bars

· 3 Comments

cake mix cookie bars on a white rectangular plate

Tips and Procedures: 

  • Make the top of your Christmas Cake Mix Cookie Bars level before popping them in the oven by using a spoon or a spatula.
  • Give these delicious treats as a Christmas gift! Just wrap it in decorative packages or boxes and tie a festive holiday ribbon around it.
  • Not satisfied with the dark mini chocolate chips? You can add white chocolate chips to the batter! Yum!

These are the Christmas Cake Mix Cookie Bars ingredients that you will need:

  • yellow cake mix
  • instant vanilla pudding
  • water
  • vegetable oil
  • eggs
  • mini m&ms
  • chocolate chips

Once the ingredients are all ready, let's begin!

First, preheat oven to 350F, line a 9x13 pan with parchment paper, or generously oil the pan.

In a large bowl, add cake mix, and instant vanilla pudding, and mix until well combined. After that, you can now add water, oil, eggs, m&ms, and chocolate chips, and mix until well combined:

putting in the wet ingredients to the dry ingredients mixture

Mix well until all the ingredients are well-incorporated:

Christmas cake mix cookie bars batter mixed using a wire whisk

Pour batter into the pan and bake for 30-35 minutes:

ready to bake Christmas Cake Mix Cookie Bars

Let cool on a cooling rack before slicing. Patience is a virtue. 😉

slicing the Christmas Cake Mix Cookie Bars into pieces

Soft, moist, and loaded with chocolatey goodness! This is such a perfect Christmas dessert! 🙂

Christmas cake mix M&m bars moist and delicious

Frequently Asked Questions :

Q: How many servings would this recipe do?

A: This delicious and easy cookie bar recipe could make 8-12 slices, depending on how big your slices are.

Q: Can I add dried fruits to this recipe?

A: Yes you can. Add in dried fruits or prunes that you love. Just make sure the fruits or prunes would go well with the chocolates in the Christmas Cake Mix Cookie Bars.

Q: Can I use any brand of cake mix?

A: Yes, you can use any brand, whatever is available in your area or any of your favorite cake mix brands.

Try more cake mix cookie recipes:

Christmas Cake Mix Cookie Bars on a white plate
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Christmas Cake Mix Cookie Bars

This Christmas Cake Mix Cookie Bars is colorful, moist, delicious Christmas treat for everyone in the family!
Author: Lainey

Ingredients

  • 1 box yellow cake mix
  • 1 small box instant vanilla pudding
  • ¼ cup water
  • ¾ cup vegetable oil
  • 2 eggs
  • 1 cup mini m&ms
  • ½ cup chocolate chips

Instructions

  • Preheat oven to 350F, line 9x13 pan with parchment paper or generously oil the pan.
  • In a large bowl, add cake mix, instant vanilla pudding and mix until well combined. Add water, oil, eggs, m&ms, chocolate chips and mix until well combined.
  • Pour batter into pan and bake for 30-35 minutes.
Leave a Comment

Watch The Recipe Video!

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Double Chocolate Cranberry Cookies

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These Double Chocolate Cranberry Cookies are chewy, rich and perfect for days like Valentine's Christmas or even just a picnic day! 

double chocolate cranberry cookies on a white plate

Tips and Tricks for Making This Double Chocolate Cranberry Cookies Recipe: 

  • Make sure to give an even space or distance between each cookie when baking. It will prevent the cookies from sticking to each other after baking.
  • Give these delicious treats as a Christmas gift! Just wrap in decorative packages or boxes and tie a festive holiday ribbon around it.
  • Not satisfied with the dark mini chocolate chips? You can add in white chocolate chips in the batter! Yum!

How to Make this Double Chocolate Cranberry Cookies Recipe:

These are the Double Chocolate Cranberry Cookies ingredients that you will need:

  • unsalted butter softened
  • granulated sugar
  • brown sugar, packed
  • eggs
  • vanilla extract
  • all-purpose flour
  • cocoa powder
  • baking soda
  • salt
  • dark chocolate chips
  • caramel filled chocolate chips (optional)
  • dried cranberries

Preheat oven to 350 degrees F. Prepare cookie sheets.

In a large bowl, beat butter, sugar, eggs, and vanilla extract until light and fluffy:

mixing the wet ingredients of the double chocolate cranberry cookies

The mixture must look like this. You can see that the ingredients are well mixed. Set this aside and start mixing the dry ingredients:

mixed butter and eggs for the double chocolate cranberry cookie recipe

In a medium-sized bowl, mix together flour, cocoa, baking soda, and salt:

adding the cocoa powder to the cookie dough and mixing with a wire whisk

Add dry ingredients to wet ingredients and mix until well combined:

mixing the wet and dry ingredients of the double chocolate cranberry cookies with a handheld mixer

Gradually add chocolate chips and cranberries. Tadaaa! Your final cookie dough will look like this:

final cookie dough of the double chocolate cranberry cookies
ready to bake Double chocolate Cranberry cookies on a cookie sheet

Roll cookie dough into large 1 inch balls, place on pan and flatten with palm or flat surface item. Bake for 10-13 minutes:

Cool on pan for 2 minutes before transferring to a cookie rack:

cooling the freshly baked double chocolate cranberry cookies

Frequently Asked Questions for the Double Chocolate Cranberry Cookies Recipe:

Q: Can we double this recipe?

A: Yes, for sure! You can make several cookies by doubling the ingredients listed.

Q: Should we measure the flour before or after sifting?

A: For me, I always sift the flour first before measuring. This will ensure lump-free cookies.

Q: How far in advance can I make the dough?

A: You can make the dough a day in advance and just freeze it. Remember to thaw it properly before baking them.

Q: How long do I bake these cookies and what temperature?

A: Bake these cookies for 25-30 minutes at 300F.

Here are more delicious cookie recipes that you should try:

Double chocolate cranberyr cookies on a white plate
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Double Chocolate Cranberry Cookies

These Double Chocolate Cranberry Cookies are chewy, rich and perfect for days like Valentine's Christmas or even just a picnic day!
Servings: 21 large cookies
Author: Lainey

Ingredients

  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • ⅔ cups cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups dark chocolate chips
  • ½ - 1 cup caramel filled chocolate chips optional
  • 1 cup dried cranberries

Instructions

  • Preheat oven to 350 degrees F. Prepare cookie sheets.
  • In a large bowl, beat butter, sugar, eggs, and vanilla extract until light and fluffy. Set aside
  • In a medium sized bowl, mix together flour, cocoa, baking soda, and salt.
  • Add dry ingredients to wet ingredients and mix until well combined, then add chocolate chips and cranberries.
  • Roll cookie dough into large 1 inch balls, place on pan and flatten with palm or flat surface item.
  • Bake for 10-13 minutes. Cool on pan for 2 minutes before transferring to cookie rack.
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Christmas Eggnog Cookies Recipe

· 7 Comments

Who knew eggnog would be as delicious as cookies? Well, here is an easy Christmas Eggnog Cookies Recipe to prove to you that eggnog cookies are amazing! It's the holiday season, and these soft, sweet, and unique cookies are perfect to bake!

Looking for more easy cookie recipes? Try my Espresso Brownie Cookies, Snickerdoodle Eggnog Cookies, and Choco Mint Blossom Cookies!

Eggnog cookies on a white plate
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This Christmas Eggnog Cookies recipe combines the delicious, creamy taste of eggnog with the warm flavors of ground nutmeg and cinnamon. These eggnog cookies are likely to become a holiday staple in your household, whether you serve them at Christmas parties, share them with friends, or eat them with a cup of hot chocolate. It is an ideal festive treat, too!

Get into the festive spirit and add some delicious eggnog flavor to your baking this year. Try and enjoy this simple Christmas eggnog cookie recipe!

Health Benefits of Eggnog

  • Rich in protein that aids muscle repair and growth.
  • Great source of calcium, which promotes bone health.
  • Packed with vitamin A, vitamin D, and various B vitamins.
  • It contains carbohydrates, which makes it a quick source of energy.

Variations

  • Texture and Flavor Twist: Mix either chopped pecans or walnuts, chocolate chips, dried cranberries, or shredded coconut into the dough for added texture and flavor. Choose according to your preferred taste for this Christmas cookie.
  • Spiced Flavor: For a more powerful, spiced flavor, season with a pinch of ground cloves and spices.
  • Toppings: Feel free to top each cookie with either a sprinkle of colored sugar or festive sprinkles, a dollop of eggnog-flavored frosting or jam, or a glaze made from powdered sugar and eggnog.
  • Sandwich Cookies: Make some eggnog frosting and sandwich two cookies together.
some freshly baked Christmas eggnog cookies

Substitutions

  • Egg: For a vegan treat, use flax eggs or other egg alternatives.
  • Sweetener: Use date sugar, coconut sugar, or a sugar alternative such as stevia.
  • Eggnog: For a dairy-free alternative, try almond nog, soy nog, or coconut nog instead of traditional eggnog.
  • Flour: For people with a gluten allergy, use a gluten-free flour blend.
  • Vanilla Extract: For a unique flavor twist, try almond extract, rum extract, or maple syrup.
  • Cinnamon: Consider replacing cinnamon with ground ginger or cardamom for a unique taste profile.
  • Butter: if you don't have salted butter, feel free to use unsalted butter, but add a pinch of salt to the dry mixture.

Storage Tips

  • After the cookies cool down, store them in an airtight container with layers divided by parchment paper to avoid sticking to each other.
  • You may either freeze the cookies for extended storage or keep them at room temperature for up to 3–4 days.
  • If frozen, carefully thaw the cookies before serving.

Ingredients

These are the Eggnog Cookies ingredients that you will need:

  • all-purpose flour
  • cinnamon
  • nutmeg
  • baking powder
  • butter, softened
  • sugar
  • egg yolks
  • vanilla extract
  • eggnog

Instructions

In a medium-size bowl, mix together flour, cinnamon, nutmeg, and baking powder, then set aside:

mixing the dry ingredients of the eggnog cookie recipe

In a large bowl, beat together the butter and sugar:

mixing the sugar and butter for the eggnog cookies

Add egg yolks, vanilla extract, and mix until well combined:

adding eggs and vanilla to the butter and sugar mixture

The mixture should look like this—more like a paste consistency:

mixed wet ingredients of the eggnog cookies

Gradually add the dry ingredients to the wet ingredients:

mixing the wet and dry ingredients of the eggnog cookies

Then, alternating with the eggnog, mix very well:

adding eggnog to the cookie dough

Cover with saran wrap and refrigerate for at least 30 minutes:

covering the eggnog cookie dough with saran wrap

Using a cookie scooper, place the cookie dough balls on the pan and flatten. Then, bake at 350F for 20–22 minutes for large cookies:

ready to bake eggnog cookies on a cookie sheet lined with parchment paper

Allow cookies to cool on a cookie wire rack at room temperature before serving:

freshly baked eggnog cookies

Enjoy a delicious cookie treat!

Top Tips

  • Make sure to leave an even space or distance between each cookie when baking. It will prevent the cookies from sticking to each other after baking. Also, this cookie tends to spread out more, so always keep the distance enough for each cookie.
  • Do not overmix the cookie dough. After all the ingredients are well-combined, the mixing process should be done. Overmixing it would make the cookies rubbery.
  • For easy baking, use a nonstick baking sheet or silicon mats. If you do not have it, you can use a regular cookie sheet and just line it with parchment paper.
  • Use a stand mixer when making a larger batch of Eggnog cookies. It helps you to mix the ingredients evenly.
  • You can make the dough a day in advance and just freeze it. Remember to thaw them properly before baking them.

FAQ

More Recipes

Here are more delicious cookie recipes that you should try:

delicious Christmas Eggnog Cookies on a white plate
5 from 3 votes
Print Pin Recipe

Christmas Eggnog Cookies Recipe

Christmas Eggnog Cookies are an absolute holiday favorite, and this recipe will make it so easy for you to create delicious, soft, and chewy eggnog cookies!
Prep Time10 minutes
Cook Time20 minutes
Refrigeration Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Servings: 10 large cookies
Calories: 327kcal
Author: Lainey

Equipment

  • mixing bowls
  • Whisk
  • cookie scooper
  • baking pan
  • oven
  • cookie rack

Ingredients

  • 2 ¼ cups all purpose flour
  • ½ teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking powder
  • ¾ cup salted butter softened
  • 1 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup eggnog

Instructions

  • In a medium-sized bowl, mix flour, cinnamon, nutmeg, and baking powder, set aside.
  • In a large bowl, beat together the butter and sugar. Add egg yolks, and vanilla extract, and mix until well combined.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, and mix very well.
  • Cover with saran wrap and refrigerate for at least 30 minutes.
  • Using a cookie scooper, place the cookie dough balls on the baking pan with parchment paper and flatten.
  • Bake at 350F for 20–22 minutes for large cookies. Then, allow the cookies to cool on the cookie rack before serving.
Leave a Comment
Serving: 1large cookieCalories: 327kcalCarbohydrates: 43gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 83mgSodium: 161mgPotassium: 61mgFiber: 1gSugar: 21gVitamin A: 504IUVitamin C: 0.2mgCalcium: 55mgIron: 1mg

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Nutella Cupcakes

· 29 Comments

These Nutella Cupcakes are to die for, it's quick and easy and very delicious!

What is your favorite nutella recipe?!

Let me know in the comments!

nutella cupcakes for valentine's day

Tips and Tricks for Making This Nutella Cupcakes Recipe: 

  • When checking if the Nutella cupcakes are baked to perfection, do the ever-reliable toothpick test! Just stick in a toothpick and if it comes out of the cupcake clean - meaning, without liquidy chocolate sticking to it, then the cupcake is perfectly done!
  • Sift, sift, sift! Sift all the dry ingredients especially the cocoa powder. Cocoa powder tends to clump when kept for some time so it's always best to sift them carefully before mixing them with the other ingredients.
  • If you want an extra added flavor to your Nutella cupcakes, you can mix in some chocolate hazelnut spread.
  • In mixing this cupcake batter, you can use a stand mixer to make the mixing process quicker.
  • Are you a Nutella fanatic? Well, frosting the cupcakes with Nutella instead of ganache would be a delicious idea!

How to Make this Nutella Cupcakes Recipe:

Before starting off with the mixing process, make sure to preheat oven to 350F and line your cupcake pan with cupcake liners.

Let's begin!

In a large bowl, cream together sugar and butter:

mixing sugar and butter for Nutella cupcake recipe

Add eggs and then mix:

adding in large eggs to the sugar and butter mixture for Nutella cupcakes recipe

The sugar and egg mixture should look like this:

egg, sugar and butter mixed in a clear bowl for Nutella cupcake recipe

Add the nutella and mix. The mixture should be smooth and should look like melted chocolate:

egg, sugar, eggs and nutella mixed for Nutella cupcake recipe

In a medium-size bowl, whisk together self-rising flour and unsweetened cocoa powder:

cocoa powder and self-rising flour mixed in a clear bowl for nutella cupcake recipe

Gradually add the dry ingredients switching off with the milk until everything is well combined:

adding milk to the Nutella cupcake batter

Place the batter into the cupcake liners and bake for 15-20 minutes:

nutella cupcake batter in cupcake liners ready to be baked

Do the toothpick test! If the toothpick comes out clean, then your Nutella cupcakes are baked perfectly!

doing the toothpick test with the nutella cupcake

Now, it's time to do the ganache!

Place the chocolate chips in a bowl and pour in some warm heavy whipping cream:

pouring in some warm heavy whipping cream to the chocolate chips

I suggest that you stir it immediately in order to melt the chocolate chips:

mixing the heavy whipping cream and chocolate chips

The result should be silky smooth chocolate ganache! Yum! This is in itself a dessert for me, lol! Set this aside as you will use it later to top the Nutella cupcakes.

silky smooth ganache for nutella cupcakes frosting

Because I was baking these for Valentine's day, I decided to melt some candy melts and shaped them into hearts:

candy melts formed into hearts

Here you go! It's as simple as that! A very pretty Valentine's Day dessert or even for ordinary days when you feel like having a dessert made from scratch! Aren't they pretty?!?

Valentine's day Nutella cupcakes decorated with candy melts

Frequently Asked Questions for the Nutella Cupcakes Recipe:

Q: Can I make this recipe into a cake instead of cupcakes?

A: Sure, you can! Just use a cake pan instead of the individual cupcake liners.

Q: Why do I need to use unsalted butter for this recipe?

A: Basically, all recipes for cakes and cupcakes usually use unsalted butter. This will allow you to add salt if needed in the recipe and not make the end product too salty.

Q: Should the butter in this recipe be kept in room temperature before mixing it in?

A: Yes. By doing so, it will be much easier to mash and mix it with the other ingredients.

freshly baked Nutella cupcakes
5 from 3 votes
Print Pin Recipe

Nutella Cupcakes

Ingredients

  • 1 cup sugar
  • ½ cup softened butter
  • 2 eggs
  • ½ cup Nutella
  • ½ cup milk
  • 2 cups self rising flour
  • ½ cup unsweetened cocoa powder

Instructions

  • Preheat oven to 350F, prepare cupcake pans.
  • In a large bowl, cream together sugar and butter. Add eggs and then mix. Add nutella and mix.
  • In a medium size bowl whisk together self rising flour and unsweetened cocoa powder. Gradually add the dry ingredients switching off with the milk until everything is well combined.
  • Bake for 15-20 minutes.
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Addictive Peppermint Oreo Cookies

· 15 Comments

Looking for more holiday-themed desserts? Try my Easy Gingerbread Loaf, Delicious Vegan Eggnog, or Chiffon Cake!

Addictive Peppermint Oreo Cookies on a white plate
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Top Tip

  • For smoother batter blending, ensure your butter and cream cheese reach room temperature at least 20 minutes before incorporating them into your recipe.

Substitutions

  • Peppermint Extract: If you don't have peppermint extract, you can substitute it with vanilla extract for a classic flavor. Alternatively, you can use other extracts such as almond or coconut for a different twist.
  • Chocolate Cookies: If you prefer a different flavor profile, you can use chocolate sandwich cookies or chocolate wafer cookies as a base for your cookies. You can then add other mix-ins such as chocolate chips, nuts, or dried fruit to customize the flavor.
  • Homemade Cookies: If you prefer to make homemade cookies from scratch, you can use your favorite cookie recipe and add peppermint extract or crushed candy canes to the dough for a festive twist. Just be sure to adjust the baking time and temperature accordingly.

Variations

  • Peppermint Extract: Boost the flavor by adding peppermint extract for a stronger taste.
  • Crushed Candy Canes: Instead of using Oreo Cookies, you can crush regular Peppermint Oreo cookies and completely omit the peppermint crunch.
  • Chocolate Covered Peppermint: Dip cooled Peppermint Oreo Cookies halfway into melted chocolate (dark, milk, or white) and sprinkle crushed peppermint candies on top for a festive and decadent treat.

Storage

  • Room Temperature: Store in an airtight container for up to one week.
  • Refrigerator: Store in an airtight container for a firmer texture, but bring to room temperature before serving.
  • Freezer: Freeze in a freezer-safe container for up to three months. Thaw at room temperature before enjoying.
Peppermint Oreo Cookies on a white plate

Ingredients

Instructions

Before starting to make the peppermint oreo cookie dough, preheat your oven to 350F and grease the baking sheet, or use a non-stick baking mat.

In a large bowl, add cream cheese and mix, then add butter and mix:

mixed ingredients for peppermint oreo cookies recipe

Add egg, vanilla extract and mix until well combined:

mixing egg and vanilla extract with other ingredients of peppermint oreo cookies in a clear mixing bowl

Add cake mix and mix until well combined:

peppermint oreo cookie dough mixed using a red rubber spatula

Add peppermint crunch and dark chocolate chips:

mixing chocolate chips and crushed candy cane to peppermint cookie dough

Mix and add oreo chunks:

peppermint oreo cookie dough mixed with crushed oreos in a mixing bowl

Mix until well incorporated:

peppermint cookie dough in a clear bowl

Use a ¼ cup measuring scoop or a large cookie scooper to portion out the cookie dough. Flatten it with your fingers, like what I did below and bake for 15 minutes if making large cookies:

flattening peppermint cookie dough balls using fingers on a baking tray

Here are the baked peppermint oreo cookies! Let them cool completely in a cooling rack and keep them in your favorite cookie jars or any airtight container. Or better yet, eat them while they are fresh, lol!

freshly baked peppermint oreo cookies on a baking mat

I can't explain the happiness when I took a bite of the cookie and altogether, the delicious taste of chocolates, oreos, and peppermint candy just burst in my mouth! This recipe is really a crowd-pleaser. You can make these during Christmas family gatherings or even bring this as a dessert to potluck parties 🙂

half-eaten peppermint oreo cookie

The Andes Peppermint Crunch Baking Chips is a seasonal item and I found mine at my local Walmart, however, I have seen some at Target as well.

The texture is very similar to baking chocolate chips and has a very subtle flavor.

Andes Peppermint Crunch Baking Chips

It doesn't matter which brand of White Cake Mix you use, as long as it is White Cake mix, below are some examples of how it's sold.  It's actually cheaper to purchase the cake mixes at your local grocery store because of ongoing sales.  For this recipe, I used the Pillsbury brand.

Cake mix to be used as options for baking peppermint oreo cookies recipe

Frequently Asked Questions

Piles of Oreo Peppermint Cookies on a plate
4.75 from 4 votes
Print Pin Recipe

Addictive Peppermint Oreo Cookies

Discover the irresistible taste of Peppermint Oreo Cookies—a delectable fusion of Oreo cookies, peppermint, and chocolate that'll vanish in seconds, leaving everyone craving more!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American, Filipino
Servings: 12 cookies
Calories: 290kcal
Author: Lainey

Ingredients

  • 4 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 (15.25) oz white cake mix
  • 1 cup peppermint crunch pieces
  • 1 cup dark chocolate chips
  • 1 cup oreo cookie chunks

Instructions

  • Preheat oven to 350F, grease baking sheet or use baking mat.
  • In a large bowl, add cream cheese and mix, then add butter and mix. Add egg, vanilla extract and mix until well combined. Add cake mix and mix until well combined.
  • Add peppermint crunch and dark chocolate chips, mix add oreo chunks and mix until well incorporated.
  • Use a ¼ cup measuring scoop or a large cookie scooper to portion out the cookie dough, then place on the cookie sheet and flatten.
  • Bake for 15-17 minutes and transfer to a cookie rack to cool completely.
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Serving: 1gCalories: 290kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 24mgSodium: 115mgPotassium: 144mgFiber: 1gSugar: 22gVitamin A: 151IUVitamin C: 0.1mgCalcium: 89mgIron: 2mg

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I actually look forward to Mondays because of Cookie Mondays!  I have tried so many different types of cookies this past year, and I have really grown to LOVE cookies.  I think I'm officially addicted.

Guys, I found another favorite cookie.  The Peppermint Oreo Cookie is a phenomenal cookie because this cookie includes mint, dark chocolate chips, and it's SIMPLE!  Remember, I'm all about making baking easy, so this cookie recipe is up my alley.  The Peppermint flavor is NOT strong, which is really nice because I don't like the mint overpowering the rest of the flavors.  I really hope you guys love this cookie as much as I do, please let me know if you do try this recipe!

Recipe inspired by Inside BruCrew Life

Gingerbread Chocolate Chip Cookies

· 8 Comments

Gingerbread Chocolate Chip Cookies are soft, chewy treats filled with warm spices and gooey chocolate chunks. This easy Christmas cookie recipe is perfect for anyone who loves classic gingerbread with a sweet twist. It’s cozy, rich, and dairy-free!

If you love bold flavors, try our Mint Chocolate Chip Cookies for a fresh and cool bite. Craving something spiced and creamy? The Vanilla Chai White Chocolate Chip Cookies are a must-bake!

White plate of Gingerbread Chocolate Chip Cookies
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What are Gingerbread Chocolate Chip Cookies?

Gingerbread Chocolate Chip Cookies are soft and chewy cookies with warm spices and sweet chocolate chips. They’re not a Filipino recipe but are loved around the world, especially during holidays. The mix of molasses and ginger gives them a unique flavor. These cookies smell like Christmas and taste even better!

History of Gingerbread Chocolate Chip Cookies

Gingerbread dates back to Europe in the Middle Ages, while chocolate chip cookies were invented in the U.S. in the 1930s. Combining the two came much later as a fun twist.

Bakers wanted to blend spicy and sweet flavors. Now, it’s a cozy treat many love to make during the holidays using cookie dough balls, dark brown sugar, and a handy cookie scoop.

Gingerbread Chocolate Chip Cookies on a white plate

Substitutions

  • Molasses – Use date syrup or maple syrup if you don’t have molasses on hand.
  • Plant-based butter – Unsalted butter or coconut oil (solid) works well for a slightly different texture.
  • Brown sugar – Use coconut sugar or dark brown sugar for a deeper flavor.
  • All-purpose flour – Substitute with oat flour or a gluten-free blend.
  • Vegan chocolate chips – Try white chocolate chips, chopped dark chocolate, or carob chips for a unique twist.

Recipe Variations

  • Gluten-free version – Use a 1:1 gluten-free flour mixture for a celiac-friendly cookie.
  • Spicier flavor – Add a pinch of cayenne pepper for a warm kick.
  • Chewy raisin version – Swap half the chocolate chips with raisins or chopped dates.
  • Nutty delight – Mix in chopped walnuts or pecans for extra crunch.
  • Frosted cookies – Drizzle with vegan white chocolate for a decorative touch.

Storage

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze cookie dough balls for up to 3 months; bake directly from frozen, adding 2–3 minutes to the bake time.
  • Baked cookies can also be frozen in airtight containers for future snacking.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

In a large bowl, mix butter, brown sugar, and white sugar until light and fluffy.

Hand held mixer in a large mixing bowl

Add vanilla and molasses. Stir until smooth.

Molasses added into the wet ingredients

Mix in cinnamon, nutmeg, salt, ginger, cloves, baking soda, and baking powder.

Baking soda and other ingredients in bowl

Stir in the flour until a dough forms.

Hand held mixer mixing flour and batter

Fold in the vegan chocolate chips.

Cookie dough with chocolate chips in bowl

Chill the dough in the fridge for 1 hour. Preheat oven to 350°F (175°C). Line a baking sheet.

Scoop dough onto the sheet using a tablespoon.

Cookie dough balls on the baking tray

Bake for 13–15 minutes or until golden at the edges.

Baking tray of Gingerbread Chocolate Chip Cookies

Let cookies cool before serving!

Plate of chunky Gingerbread Chocolate Chip Cookies

Hint: Letting the dough chill is key. It helps the spices meld and keeps the cookies from spreading too much. Don’t skip the chilling step!

⭐ Top Tip

Use high-quality molasses and freshly ground spices for the best flavor. After baking, let the cookies rest for 5 minutes on the baking sheet before moving them.

They continue to cook slightly and firm up. For ultra-soft cookies, slightly underbake and cool completely on a rack.

FAQ

More Recipes

delicious holiday gingerbrad chocolate chip cookies on a white palte
5 from 2 votes
Print Pin Recipe

Gingerbread Chocolate Chip Cookies

Gingerbread Chocolate Chip Cookies are chewy and chocolatey. Perfect for the festive season or whenever you crave a cozy treat. Make yourself a delightful vegan-friendly twist on a classic favorite.
Prep Time15 minutes
Cook Time15 minutes
Cool Time1 hour
Total Time1 hour 30 minutes
Course: Cookies, Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 198kcal
Author: Lainey

Ingredients

  • 10 tablespoons Plant-based butter softened
  • ½ cup Brown sugar
  • ½ cup Granulated sugar
  • 1 tablespoon Vanilla extract
  • 5 tablespoons Molasses
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • ½ teaspoon Salt
  • ¾ teaspoon Ground ginger
  • Pinch of Ground cloves
  • ½ teaspoon Baking soda
  • ¾ teaspoon Baking powder
  • 2 cups All-purpose flour
  • 1¾ cups Vegan dark chocolate chips

Instructions

  • In a large bowl, cream together the plant-based butter, brown sugar, and granulated sugar until light and fluffy.
  • Add vanilla extract and molasses. Mix until smooth.
  • Add cinnamon, nutmeg, salt, ginger, cloves, baking soda, and baking powder. Mix until fully combined.
  • Gradually stir in the flour until the dough forms.
  • Fold in the vegan chocolate chips.
  • Chill the dough in the refrigerator for at least 1 hour.
  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
  • Scoop 1-tablespoon portions of dough and place them on the baking sheet.
  • Bake for 13–15 minutes or until edges are lightly golden.
  • Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Notes

Recipe inspired by Baked by Rachel
Serving: 1gCalories: 198kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 139mgPotassium: 165mgFiber: 1gSugar: 16gVitamin A: 147IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg

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Storytelling Time!

This brings me memories while growing up. I did not like Gingerbread Cookies because they didn't have chocolate in them.  It didn't even taste good! However, when I started baking A LOT, I started to like Gingerbread Cookies only because I started eating them not only once a year, but more than a few times during the holidays!

I love this season! Not because of all the gifts that will be given or all the food that will be made or eaten, I love this season because there will be family get-togethers!  I get to hang out with my family and close family friends whom I haven't seen in ages. There is so much laughter, great memories, and of course, good food. These cookies will be a huge hit to share with the family, and one bite of the cookies will always bring back happy memories!

Homemade Candy Cane Cake

· 1 Comment

This Candy Cane Cake is the perfect holiday treat, combining sweet vanilla, cool peppermint, and crunchy candy canes. With its bright red-and-white swirls, it’s a fun and festive dessert for Christmas parties or a cozy night at home!

Looking for more Christmas dishes? Try my Christmas Tree Shortbread Cookies, Gingerbread Men Cookies, or my Easy Eggnog Cookies.

Candy Cane Cake
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Substituions

  • Granulated Sugar:
    • Coconut Sugar: For a lower glycemic index and slight caramel flavor.
    • Maple Syrup: For a liquid sweetener with a rich flavor (reduce liquid in the recipe slightly).
    • Brown Sugar: For a deeper, molasses-like taste.
  • Unsweetened Cocoa Powder:
    • Dutch-Processed Cocoa: For a smoother, less acidic flavor.
    • Carob Powder: For a caffeine-free, slightly sweeter alternative.
  • Vegetable Oil:
    • Coconut Oil: For a plant-based alternative with a coconut flavor.
    • Olive Oil: For a healthier option with a distinct taste.
    • Applesauce: For a low-fat alternative.
  • Vanilla Extract:
    • Almond Extract: For a nutty flavor (use sparingly).
    • Maple Syrup: For a sweet and rich flavor.
    • Vanilla Bean Paste: For a stronger, more authentic vanilla flavor.
  • Boiling Water:
    • Hot Coffee: To enhance the chocolate flavor.
    • Hot Milk: For a richer, creamier batter.
  • Whipped Topping:
    • Coconut Whipped Cream: For a dairy-free alternative.
    • Homemade Whipped Cream: Made with heavy cream or a dairy-free substitute.
    • Greek Yogurt: For a tangy, healthier topping.
  • Crushed Candy Canes:
    • Crushed Peppermint Candies: For a similar minty crunch.
    • White Chocolate Shavings: For a sweet, non-minty topping.
    • Sprinkles: For a colorful, festive alternative.

Variations

Mint Chocolate Cake

  • Ingredients: Add 1 teaspoon of peppermint extract to the batter and garnish with extra crushed candy canes or mint leaves.
  • Flavors: A refreshing twist that pairs perfectly with the chocolate base.

Mocha Chocolate Cake

  • Ingredients: Replace the boiling water with hot coffee and add 1 teaspoon of espresso powder to the dry ingredients.
  • Flavors: Enhances the chocolate flavor with a rich coffee undertone.

Storage

  • At Room Temperature:
    • Store the candy cane cake in an airtight container or cover it tightly with plastic wrap.
    • Keep it in a cool, dry place for up to 2 days to maintain freshness.
  • In the Refrigerator:
    • If you need to store the cake longer, place it in an airtight container or wrap it securely with plastic wrap and aluminum foil.
    • Refrigerate for up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture.
  • In the Freezer:
    • For longer storage, wrap individual slices or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil.
    • Place the wrapped cake in a freezer-safe bag or container.
    • Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Candy Cane Cake for Christmas

Ingredients

Ingredients

Preheat your oven to 350°F. Gather all your ingredients and lay them out. This will save you time and make sure you have everything ready.

Grease two 9-inch round cake pans, then line them with parchment paper.

In a large bowl, combine the sugar, flour, salt, baking soda, baking powder, and cocoa powder. Stir until everything is mixed together:

dry ingredients of candy cane cake

Make a well in the center of the dry ingredients. Add the eggs, milk, oil, and vanilla extract. Mix well until the batter is smooth and lump-free:

adding the eggs and oil to the dry ingredients pf candy cane cake

Slowly pour in the boiling water while mixing. The batter will thin out, but that’s normal. Keep mixing until it’s fully combined:

adding hot water to the batter of candy cane cake

Divide the cake batter evenly between the two pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean:

candy cane cake batter in baking pans

Once baked, take the cakes out of the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely for 30-45 minutes:

slicing the cake in half

Carefully slice each cake layer in half horizontally. Spread whipped topping between each layer and on top of the cake. Sprinkle crushed candy canes on top for a festive touch:

frosting the candy cane cake

Chill the cake in the fridge before serving for the best flavor:

a slice of candy cane cake from the layer

I really hope you will make this cake and serve to your family and friends <3

More Holiday Recipes:

FAQ

5 from 1 vote
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Candy Cane Cake

This Candy Cane Cake is easy to make and packed with holiday cheer! With fluffy chocolate cake, a hint of peppermint, and crunchy candy cane pieces, it’s the perfect mix of soft, sweet, and festive.
Prep Time20 minutes
Bake Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 3377kcal
Author: Lainey

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup boiling water
  • 2 (8 oz) whipped topping or 1 (16 oz) whipped topping
  • Crushed candy canes

Instructions

  • Preheat the oven to 350°F (175°C). Grease two 9-inch round pans and line them with parchment paper.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir until evenly mixed.
  • Make a well in the center of the dry ingredients and add the eggs, milk, oil, and vanilla extract. Mix for about 2 minutes until smooth and lump-free.
  • Slowly pour in the boiling water while mixing. The batter will be thin.
  • Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely for 30-45 minutes.
  • Spread whipped topping on the top and between the cake layers. Sprinkle crushed candy canes over the top.
  • Chill the cake in the refrigerator before serving. Enjoy your festive holiday treat! 🎄
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Notes

Recipe inspired by Hershey's Chocolate Cake
Serving: 1gCalories: 3377kcalCarbohydrates: 519gProtein: 54gFat: 137gSaturated Fat: 30gPolyunsaturated Fat: 66gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 357mgSodium: 4855mgPotassium: 1730mgFiber: 30gSugar: 315gVitamin A: 871IUCalcium: 831mgIron: 22mg

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I cannot believe I started making Christmas desserts already and it's not even Thanksgiving! I actually blame my brother and sisters because they have been playing Christmas music ALL DAY LONG!  I'm just kidding, I actually wanted to start baking Christmas desserts weeks ago, but I thought it was too soon.  And since Thanksgiving is less than a week away, I thought why not?

The combination of the candy canes, chocolate cake, and whipped topping is VERY delightful!  The peppermint gives a holiday taste, at the same time it's not very strong because the chocolate cake balances it.  I look forward to baking more holiday desserts.  If you do make any of my recreation, please #SBholidaybaking!

Pumpkin Pie

· Leave a Comment

I've been a huge fan of apple pie or anything apple dessert related.  So when I was introduced to pumpkin pie or pumpkin itself, I did not like it until three years ago.  My friend was hosting a cooking class and she introduced me to vegan pumpkin pie with vegan whipped cream, thus began my love for pumpkin pie.  If I could not get my hands on vegan pumpkin pie, I was happy with the regular pumpkin pie and it got to the point where I preferred the regular pumpkin pie.

Then recently, I asked on my Facebook page, what kind of videos did you want to see and  one of my viewers suggested to add cream cheese to the pumpkin pie.

Screen Shot 2014-11-17 at 9.17.33 PM

 

She was right, it did taste pretty AMAZING!

pumpkin pie

For a step-by-step tutorial of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new video posts on FRIDAYS !

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Pumpkin Pie

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Pumpkin Pie

Ingredients

  • 3 oz cream cheese softened
  • ½ cup corn syrup
  • ½ teaspoon vanilla extract
  • 1 cup pure pumpkin
  • ½ cup evaporated milk
  • ¼ cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 unbaked 9-inch pie

Instructions

  • Preheat oven to 325F.
  • In a bowl, add cream cheese and beat until light and fluffy. Add corn syrup, vanilla extract and continue mixing until well incorporated. Set aside the bowl.
  • In another bowl, add pure pumpkin, evaporated milk, sugar, pumpkin pie spice, eggs, and mix until well combined. Add to uncooked pie crust, then drop spoonfuls of cream cheese.
  • Bake for 50-60 minutes.
  • Cool for 1 hour or best overnight.
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Apple Monkey Bread

· 1 Comment

freshly baked Apple Monkey Bread

Tips and Tricks for Making This Apple Monkey Bread Recipe: 

  • Serve this as a perfect Thanksgiving dessert and also a delicious sweet treat on a Christmas morning!
  • Before using the canned dough, make sure it is thawed thoroughly. It will ensure a nicely baked apple monkey bread.
  • If you want to use fresh apples for this recipe, you can use diced green apples since it is best for baking.

How to Make this Apple Monkey Bread Recipe:

Before mixing and assembling the apple monkey bread, preheat oven to 350F. It will save you a lot of prep time.

Now you are ready. Let's begin!

Generously spray a Bundt pan with nonstick cooking spray:

generously sprayed bundt baking pan for apple monkey bread

In a large bowl, mix the melted unsalted butter, sugar, and the ground cinnamon:

melted butter, cinnamon and brown sugar in a large box for apple monkey bread recipe

Add apple pie filling and mix until incorporated:

apple pie filling mixed to the cinnamon mixture

Cut the dough pieces into 4 pieces:

canned biscuit dough cut into four

Arrange half of the bread dough (1 can) in the pan and add half of the apple mixture onto the dough:

layer of canned dough and apple pie filling

Add the rest of the bread dough in the pan and add the remaining apple mixture onto the dough and bake for 40-45 minutes:

adding another layer of canned dough of the apple monkey bread

The wait is over, Simply Bakers! Woot! Is your kitchen smelling delicious? Mine did!

freshly baked apple monkey bread

What are your favorite drinks to go with apple monkey bread? Mine is surely coffee!

upclose shot of the freshly baked apple monkey bread
refrigerated bread dough
Thanksgiving Apple Monkey Bread step by step guide

Frequently Asked Questions for the Apple Monkey Bread Recipe:

Q: How many servings does this apple pull apart bread have?

A: This apple monkey bread has a yield of up to 6 to 8 servings.

Q: Can I use fresh apples for this recipe?

A: Yes you can. Apples cook fast and you can just use it the way we used the apple pie filling. It will just cook along with the bread.

Q: I do not have a bundt pan. Can I use a regular loaf pan instead?

A: Yes you can. Layer the ingredients the same as we did when using a bundt pan.

Q: What is the best occasion to serve this apple monkey bread?

A: This is perfect for Thanksgiving breakfast and Christmas mornings. It will make your house smell incredibly good!

4 from 1 vote
Print Pin Recipe

Apple Monkey Bread

Ingredients

  • 2 cans of refrigerated dough bread
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 ⅓ cups apple pie filling chopped

Instructions

  • Preheat oven to 350F, generously spray a Bundt pan with non stick spray.
  • In a large bowl, add apple pie filling, sugar, cinnamon, and mix. Add pie filling and mix until incorporated.
  • Cut the dough pieces into 4 pieces and arrange half of the bread dough (1 can) in the pan. Add half of the apple mixture onto the dough. Add the rest of the bread dough in the pan and add the remaining apple mixture onto the dough.
  • Bake for 40-45 minutes.
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BEST Vanilla Chai White Chocolate Chip Cookies

· 5 Comments

These BEST Vanilla Chai White Chocolate Chip Cookies are soft, slightly chewy on the sides and has a deep flavor from the chai spices and delicious twist from the chocolate chips!

Vanilla Chai White Chocolate Chip Cookies on a white plate

Hands down, the BEST Vanilla Chai White Chocolate Chip Cookies of all time. Thank you, Hetal from Pretty Polymath for sharing this delicious wonderful recipe!

Tips and Procedures: 

  • Make sure to give an even space or distance between each cookie when baking. It will prevent the cookies from sticking to each other after baking. Also, this cookie tends to spread out more so always keep the distance enough for each cookie.
  • Always chill this cookie dough before baking. By doing so, you will have plumper cookies and it improves the texture of the cookies.
  • Do not over mix the cookie dough. After all the ingredients are well-combined, then the mixing process should be done. Overmixing it would make the cookies rubbery.
  • For easy baking, use a nonstick baking sheet. If you do not have it, you can use a regular cookie sheet and just line it with parchment paper.
  • Do you have vanilla beans at home? You can use that instead of the vanilla extract. The fresh vanilla smells so much better than the bottled one.

How to Make these BEST Vanilla Chai White Chocolate Chip Cookies:

These are the BEST Vanilla Chai White Chocolate Chip Cookies ingredients that you will need:

  • butter
  • white sugar
  • brown sugar
  • eggs
  • vanilla extract
  • all-purpose flour
  • baking soda
  • salt
  • ground cinnamon
  • ground cloves
  • ground nutmeg
  • ground ginger
  • ground cardamom
  • slivered blanched almonds
  • white chocolate chips

Preheat oven to 350F, grease cookie sheet.

In a large bowl, cream together your butter, white sugar, brown sugar until nice and fluffy:

mixing the butter and sugar using a handheld mixer

Add the eggs and vanilla until everything is incorporated:

mixing eggs and vanilla to the wet ingredients of the Vanilla Chai White Chocolate Chip Cookies

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, nutmeg, ginger, and cardamom:

adding the chai spices to the flour

Add the flour mixture to the creamed butter in 2 additions, mixing well in between:

mixing the dry and wet ingredients of the Vanilla Chai White Chocolate Chip Cookies using a handheld mixer

Add the slivered almonds and white chocolate chips and mix:

adding the white chocolate chips and slivered almonds to the cookie dough

Scoop the dough onto a baking sheet and bake for 15 minutes if making large cookies:

ready to bake Vanilla Chai White Chocolate Chip Cookies on a baking sheet

Here they are! Freshly baked BEST Vanilla Chai White Chocolate Chip Cookies! Yum!

freshly baked These BEST Vanilla Chai White Chocolate Chip Cookies on a white plate

Frequently Asked Questions:

Q: Can you freeze the cookies once baked?

A: Yes, for sure! Just carefully thaw them before serving.

Q: Can I replace vanilla extract with the vanilla bean?

A: Yes, you can use a vanilla bean. The fresher the ingredients, the better!

Q: How far in advance can I make the dough?

A: You can make the dough a day in advance and just freeze it. Remember to thaw it properly before baking them.

Q: How many cookies does this recipe make?

A: I made 10 large Gingerbread Chocolate Chip Cookies using this recipe.

 

Here are more delicious cookie recipes that you should try:

delicious Vanilla Chai White Chocolate Chip Cookies on a white cake tray
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Vanilla Chai White Chocolate Chip Cookies

These BEST Vanilla Chai White Chocolate Chip Cookies are soft, slightly chewy on the sides and has a deep flavor from the chai spices and delicious twist from the chocolate chips!
Author: Lainey

Ingredients

  • 14 tbsp butter
  • ½ cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 ½ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • ½ cup slivered blanched almonds
  • ¾ cup of white chocolate chips

Instructions

  • Preheat oven to 350F, grease cookie sheet.
  • In a large bowl, cream together your butter, white sugar, brown sugar until nice and fluffy. Add the eggs and vanilla until everything is incorporated.
  • In separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, nutmeg, ginger, and cardamom.
  • Add the flour mixture to the creamed butter in 2 additions, mixing well in between.
  • Add the slivered almonds and white chocolate chips and mix.
  • Scoop the dough onto a baking sheet and bake for 15 minutes if making large cookies.
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Soft Chocolate Chip Cookie Recipe with Pudding

· 11 Comments

These Soft Chocolate Chip Cookies with Pudding will make your favorite cookie seem ordinary. With their irresistibly chewy texture, delightful flavor, and foolproof method, everyone will be asking for this recipe!

Looking for more addicting cookie recipes? Try my Chocolate Caramel Cookies or my Espresso Brownie Cookies.

soft chocolate chip cookies with pudding on a white table
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Top Tip

Elevate the cookies by by incorporating chocolate chunks into the mix.

Variations

  • Double Chocolate: Add cocoa powder to the dough for a double chocolate experience.
  • Butterscotch Chips: Elevate the flavor, adding an extra delicious dimension to the cookies.
  • Nutty Delight: Mix in chopped nuts such as walnuts, pecans, or almonds for added crunch and flavor.
  • Mint Chocolate Chip: Add mint extract to the dough and use mint chocolate chips for a refreshing twist.
  • White Chocolate Macadamia: Replace the chocolate chips with white chocolate chips and add chopped macadamia nuts for a decadent treat.
  • Oatmeal Raisin: Substitute half of the chocolate chips with raisins and add rolled oats to the dough for a classic oatmeal raisin flavor.
  • Peanut Butter Swirl: Swirl peanut butter into the dough before baking for a rich and creamy addition.
  • Toffee Crunch: Fold in crushed toffee bits or chopped Heath bars for a delightful toffee flavor and crunchy texture.
  • S'mores: Mix in crushed graham crackers, mini marshmallows, and chocolate chunks for a campfire-inspired treat.
  • Coconut Bliss: Add shredded coconut to the dough for a tropical twist.
  • Caramel Drizzle: Drizzle caramel sauce over the baked cookies for a sweet and gooey finish.

Substitutions

  • Salt: If you don't have course salt, feel free to use regular salt.
  • Pudding Mix: If you don't have pudding mix, you can substitute it with an equal custard powder for a similar texture.
  • Butter: Instead of butter, you can use an equal amount of margarine or shortening for a dairy-free option.
  • Flour: Substitute all-purpose flour with whole wheat flour or a gluten-free flour blend for dietary preferences. (I have not tried this yet, but others have said this worked.)
  • Chocolate Chips: Feel free to use any type of chocolate chips you prefer, such as milk chocolate, dark chocolate, or semi-sweet chocolate chips. You can also chop up a chocolate bar into chunks for a homemade touch.
  • Vanilla Extract: If you're out of vanilla extract, you can use almond extract or maple extract for a different flavor profile.
  • Egg: If you're vegan or allergic to eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer according to package instructions.
  • Nuts: If you're allergic to nuts or prefer not to use them, simply omit them from the recipe or substitute with seeds like sunflower seeds or pumpkin seeds for added crunch.
chocolate chip cokies

Storage

  • Room Temperature: Place the cookies in an airtight container or resealable plastic bag at room temperature for up to 3-4 days. Ensure they are completely cooled before storing to prevent moisture buildup.
  • Freezer: If you want to store the cookies for longer periods, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months.
  • Thawing: When ready to enjoy, place the frozen cookie dough on a cookie sheet and bake for 3-4 minutes longer than written.
  • Layering: If stacking cookies in a container, place a sheet of parchment paper between layers to prevent them from sticking together.

Ingredients

  • unsalted butter
  • brown sugar
  • granulated sugar
  • large eggs
  • vanilla extract
  • instant vanilla pudding
  • all purpose flour
  • baking soda
  • course sea salt
  • chocolate chips

Instructions

Preheat oven 350F, grease cookie sheets with oil or use parchment paper or a baking mat. In a large bowl or a stand-mixer, add butter, sugars, and mix until light and fluffy. Add eggs, vanilla extract mix, then add vanilla pudding, set aside.

sugar and butter mixed with beaters in a glass bowl

In another bowl, add flour, baking soda, salt and mix until well combined.

a glass bowl with flour with a whisk

Stir in the dry ingredients (flour mixture) into the wet ingredients and mix.

cookie dough with chocolate chips in a glass bowl

Using ⅛ cup or a large cookie scoop, place dough on cookie sheets and bake in the middle racks for 13-15 minutes.

cookies on a baking sheet sprinkled with course sea salt

Place cookies on a cookie sheet to completely cool and enjoy with a cup your favorite cold glass milk.

FAQ

soft chocolate chip cookies
5 from 2 votes
Print Pin Recipe

Soft Chocolate Chip Cookie Recipe with Pudding

Prepare to be amazed by these Soft Chocolate Chip Cookies with Pudding! Their irresistibly chewy texture, delightful flavor, and foolproof method will have everyone begging for the recipe!
Prep Time10 minutes
Bake Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American, Filipino
Servings: 1 dozen
Calories: 4988kcal

Ingredients

  • 1 cup unsalted butter soften
  • ¾ cups brown sugar
  • ¾ cups white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (3.4) oz instant vanilla pudding
  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons coarse sea salt
  • 2 cups semi sweet chocolate chips*

Instructions

  • Preheat oven 350F, grease cookie sheets with oil or use parchment paper or a baking mat.
  • In a large bowl or a stand-mixer, add butter, sugars, and mix until light and fluffy. Add eggs, vanilla extract mix, then add vanilla pudding, set aside.
  • In another bowl, add flour, baking soda, salt and mix until well combined. Stir in the dry ingredients (flour mixture) into the wet ingredients and mix.
  • Using ⅛ cup or a large cookie scoop, place dough on cookie sheets and bake in the middle racks for 13-15 minutes.
  • Place cookies on a cookie sheet to completely cool and enjoy with a cup your favorite cold glass milk.
Leave a Comment

Notes

*I love chocolate,  so you're welcome to reduce it to 1 cup if you prefer.
Serving: 1gCalories: 4988kcalCarbohydrates: 602gProtein: 54gFat: 262gSaturated Fat: 158gPolyunsaturated Fat: 12gMonounsaturated Fat: 71gTrans Fat: 8gCholesterol: 870mgSodium: 11701mgPotassium: 1690mgFiber: 21gSugar: 226gVitamin A: 6298IUCalcium: 398mgIron: 27mg

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I've discovered a new favorite chocolate chip cookie recipe, featuring a secret ingredient: instant vanilla pudding mix. Many bakeries use this trick to achieve a soft and chewy texture. I hope you enjoy it as much as I do!

Dirt Pudding with Gummy Worms

· 2 Comments

Looking for a yummy dessert? Try Dirt Pudding with Gummy Worms! It brings back childhood memories with chocolate pudding, crushed Oreos, and fun gummy worms. It's super easy and tastes great!

This was inspired by my other Halloween recipes on this site: Pretzel Pumpkins, Halloween Donuts, and No Bake Halloween Treats.

dirt pudding on serving bowls

Dirt Pudding with Gummy Worms is a hit year-round, but it's especially popular for Halloween parties and themed birthday celebrations. Its playful presentation and spooky vibe make it a perfect addition to any festive occasion for adults and kids alike.

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Ingredients

Listed below are all the ingredients you will need:

  • chocolate pudding
  • crushed oreos
  • cold milk
  • whipped topping like cool whip
  • gummy worms
  • candy pumpkins
  • chocolate covered strawberries

See recipe card for quantities.

Instructions

added milk to chocolate pudding in a large bowl

In a large bowl combine chocolate pudding and milk.

Whisked chocolate and milk mixture.

Whisk together the chocolate and milk mixture.

Added in whipped topping to mixture

Add in whipped topping until well combined and batter is thick. Set aside or chill for five minutes.

added oreo cookie crumbs as toppings to dirt pudding cup

Place batter into dirt pudding cups and topped with oreo cookie crumbs.

Dipped strawberries into pumpkin colored chocolate

Dip strawberries into pumpkin colored chocolate.

Rested strawberries on parchment paper

Rest strawberries on parchment paper.

added chocolate covered strawberries. candy pumpkins, and candy pumpkins to cups and tray

Decorate dirt pudding cups or tray with chocolate covered strawberries. candy pumpkins, and candy pumpkins.

dirt pudding with gummy worms on dessert cups

Serve in individually dirt cups or in a large tray.

Substitutions

  • Swap chocolate pudding for vanilla pudding
  • Try golden Oreos or chocolate sandwich cookies instead of regular Oreos
  • Save time with instant chocolate pudding mix

Variations

  • Bake in a flower pot for a charming presentation at a birthday party
  • Serve with a small shovel or sand toy for added fun
  • Add a cream cheese mixture between layers for extra richness
  • Dust with powdered sugar for sweetness
  • Sprinkle a pinch of salt over gummy worms for a surprising flavor boost
dirt pudding with gummy worms on dessert cups

Storage

Store leftover Dirt Pudding in the fridge, covered with plastic wrap or in an airtight container. It'll stay fresh for 3-4 days, but be sure to keep it covered to prevent drying out. Simply grab a spoon and enjoy a chilled treat whenever you crave a sweet snack!

Top Tips

  • Letting the pudding mixture rest helps it set properly.
  • Get creative with toppings like candy pumpkins or chocolate-covered strawberries.

FAQ

What is in instant pudding mix?

Instant pudding mix usually has sugar, modified cornstarch, cocoa powder, and artificial flavors.

What is the history of dirt pudding?

Dirt pudding started in the 1970s as a fun dessert loved for its playful look and yummy flavor.

Why is it called dirt cake?

It's called dirt cake because it looks like dirt when you make it. You layer chocolate pudding and crushed cookies to look like soil, then add gummy worms for a fun twist!

yummy oreo dirt pudding with gummy worms and pumpkin candy
dirt pudding on serving bowls
5 from 4 votes
Print Pin Recipe

Dirt Pudding with Gummy Worms

Looking for a fun and nostalgic dessert? Try Dirt Pudding with Gummy Worms! It's like a trip down memory lane to your childhood. This treat mixes chocolate pudding, crushed Oreos, and playful gummy worms for a delicious and easy-to-make dessert.
Prep Time20 minutes
Total Time20 minutes
Course: Desserts
Cuisine: American
Servings: 4 servings
Calories: 387kcal

Ingredients

  • 1 3.9 oz chocolate pudding
  • 1 cup crushed oreos
  • 2 cups milk cold
  • 8 oz whipped topping
  • gummy worms
  • candy pumpkins
  • chocolate covered strawberries

Instructions

  • In a large bowl add chocolate pudding, milk, and whipped topping until well combined and batter is thick. Set aside for five minutes.
  • Add crushed oreos as ground dirt topping.
  • Decorate with chocolate covered strawberries. candy pumpkins, and candy pumpkins.
  • Serve individually or in a large tray.
Leave a Comment
Serving: 1gCalories: 387kcalCarbohydrates: 48gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 16mgSodium: 246mgPotassium: 334mgFiber: 1gSugar: 36gVitamin A: 240IUCalcium: 199mgIron: 5mg

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Halloween Chocolate Peanut Butter Cupcakes

· 9 Comments

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These Halloween Chocolate Peanut Butter Cupcakes are soft and chewy and great to bring for any Trick or Treat Party! 

Halloween is around the corner and if you are like me, you are probably scrambling to come up with something fun and easy.  I joined with #CollectiveBias to share with  you a fun and easy recipe using candy I got from Walmart!  Also don't forget to check out Flavorful Moments for more creative ideas!

Halloween Cupcakes

I have always enjoyed eating Nestle Crunch, however my parents limited all the chocolate candy I ate growing up. So that meant whenever I got a chance to eat Nestle Crunch, I ate so much. Oddly enough, I never got tired of eating it.

Growing up, I loved going to birthday parties because I could eat all the candy I want without my parents knowing.  One time at a birthday party, there was a pinata and it was my turn to hit it. Oh boy, I hit it so hard and all the candy went flying everywhere. I threw my bat and grabbed all the candy I could. I didn't realize I hit another girl and my mom made me give my candy to her. I was so sad because it was all the good candy like Butterfingers and Babe Ruth.

Looking back, I'm very thankful my parents limited all the candy I ate, because now I really enjoy eating it.  One of my favorite things to do with the Nestle Chocolates is bake cupcakes or cookies with them!

Interested in getting some chocolates at a decent price? Head over to Walmart!

shopping for chocolates at Walmart

You cannot miss the aisle because it's full of Halloween chocolates.

walmart aisle

95 pieces of candy for less than $10!! Get it while you can! #treats4all

chocolates and butterfinger packs
one pack of butterfinger chocolates

Tips and Tricks for Making This Halloween Chocolate Peanut Butter Cupcakes Recipe: 

  • Before you cream the butter for the frosting, make sure it is soft enough but not melted. Melted butter doesn't make a great buttercream frosting.
  • If you do not have chocolate spread, you can use Nutella and mix to the peanut butter.

How to Make this Halloween Chocolate Peanut Butter Cupcakes Recipe:

Gather the ingredients for this Halloween Chocolate Peanut Butter Cupcakes and once the ingredients are all ready, let's begin!

  • butter, softened
  • peanut butter
  • chocolate spread*
  • granulated brown sugar
  • vanilla extract
  • eggs
  • all-purpose flour
  • baking soda
  • Assorted Nestle Chocolate
  • cream cheese, softened
  • butter, softened
  • powdered sugar

Prepare cupcake pans by filling it with cupcake liners and preheat oven to 350F.

In a large bowl add butter, peanut butter, chocolate spread, brown sugar, and mix until light and fluffy.

mixing peanut butter and brown sugar for Halloween chocolate peanut butter cupcakes

Gradually add eggs and mix until well combined:

mixed eggs, sugar, and peanut butter in a bowl

Add all-purpose flour, baking soda, and mix:

adding all purpose flour to the wet ingredients and mixing with a hand mixer

This is the cupcake batter after mixing:

Halloween chocolate Peanut butter cupcakes batter

Scoop about one tablespoon of cupcake batter into the cupcake liners, add nestle chocolate, then cover with two tablespoons of cupcake batter:

placing nestle chocolate in the middle of the cupcake batter

Bake for 20 minutes and cool:

freshly baked Halloween chocolate peanut butter cupcakes

To make the frosting add, cream cheese, butter, and mix:

creaming butter with a hand mixer in a clear bowl

Then gradually add powdered sugar and continue mixing until everything is well combined:

adding powdered sugar to the creamed butter

Once cupcakes cooled, frost the cupcakes.

frosting the cupcake with buttercream frosting

garnishing the Halloween chocolate peanut butter cupcakes

adding Halloween fun toppings to the cupcake

Halloween chocolate peanut butter cupcake step by step guide

how to make cupcakes

Frequently Asked Questions for the Halloween Chocolate Peanut Butter Cupcakes Recipe:

Q: How many cupcakes does this recipe make?

A: I made about 12 cupcakes using this recipe.

Q: Can I make the buttercream frosting and freeze it?

A: Yes you can freeze it. You can then beat again when you are about to use it.

Here are more Halloween desserts you can make!

 
Halloween Chocolate Peanu Butter cupcakes topped with fun Halloween toppers
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Chocolate Peanut Butter Cupcakes

An easy and fun to assemble Halloween Chocolate PeanutButter Cupcakes perfect to make for Halloween!
Author: Lainey

Ingredients

  • ½ cup butter softened
  • ⅓ cup peanut butter
  • ⅓ cup chocolate spread*
  • 1 ⅓ cups brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking soda
  • Assorted Nestle Chocolate
  • 4 oz cream cheese softened
  • ½ stick butter softened
  • 2 ½ cups powdered sugar

Instructions

  • Prepare cupcake pans by filling it with cupcake liners and preheat oven to 350F.
  • In a large bowl add butter, peanut butter, chocolate spread, brown sugar and mix until light and fluffy. Gradually add eggs and mix until well combined. Add all purpose flour, baking soda, and mix. Scoop about one tablespoon of cupcake batter into the cupcake liners, add nestle chocolate, then cover with two tablespoons of cupcake batter.
  • Bake for 20 minutes.
  • To make the frosting add, cream cheese, butter and mix. Then gradually add powdered sugar and continue mixing until everything is well combined.
  • Once cupcakes cooled, frost the cupcakes.
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Notes

*feel free to omit and use ⅔ cups of peanut butter

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Halloween Donuts Recipe

· 4 Comments

Get ready to enjoy these spooky Halloween donuts recipe! These donuts are easy to make using simple things like biscuit dough, cocoa powder, and colorful candy sprinkles. They’re fun to decorate and taste great!

On the lookout for more fun Halloween treats? Try these fool-proof No Bake Halloween Treats, Halloween Chocolate Peanut Butter Cupcakes, and Pretzel Pumpkins.

chocolate glazed Halloween donuts
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Substitutions

  • Baked Donuts: If you prefer to use an oven, you can turn this recipe into baked donuts. Simply shape the dough into donut forms and bake at 375°F for 10-12 minutes, or until golden brown. Spray your donut pan with cooking spray before adding the dough for easy removal.
  • Homemade Dough: For those who want to make their own dough, you can substitute the refrigerated biscuit dough with a mixture of all-purpose flour, large eggs, melted butter, and teaspoon salt. This will give your donuts a more traditional cake-like texture.

Variations

  • Spider Web Donuts: Create spooky spider web donuts by using white frosting and a piping bag to draw spider webs on top of the glazed donuts. Finish them with candy eyeballs for a creepy touch.
  • Mummy Donuts: Make mummy donuts by piping strips of frosting across the donuts to resemble bandages. Add candy eyeballs to complete the look.
  • Pumpkin Spice Variation: Add a teaspoon of pumpkin spice to the dry ingredients for a seasonal twist. This pairs wonderfully with a chocolate glaze or a simple powdered sugar dusting.
  • Monster Donuts: Turn your donuts into monster donuts by using frosting and candy eyeballs. You can also use a small bowl to melt candy melts and dip the donuts before decorating them with fun, edible features.

Storage

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Keep in an airtight container for up to 5 days.
  • Freezing: Freeze on a baking sheet, then transfer to a freezer bag or container for up to 2 months. Reheat before serving.
  • Glaze Storage: Store in the refrigerator; reheat before using.

Top Tips

  • There is also another way in making these donuts if you do not like deep-fried foods. Bake it using a donut pan!
  • For a more festive look, top with your choice of colorful candy sprinkles to create that Halloween theme.
  • Before frying the donuts, make sure the oil is hot enough. If not, the tendency is that the donuts will stick into the pan and would absorb so much oil in the process of frying.
  • To remove some of the excess oil, pat the fried donuts with a kitchen paper towel while cooling it.
  • After removing a small portion of the donut to make as the donut hole, do not throw that tiny dough away. It is useful in testing if the oil in the pan is hot enough to fry the donuts.

Ingredients

Gather the ingredients for this Halloween Donuts. Once the ingredients are all ready, let's begin!

  • refrigerated biscuit dough
  • oil for frying
  • confectioners sugar
  • unsweetened cocoa powder
  • water
  • vanilla extract
  • assorted sprinkles

Instructions

In a large frying pan, add enough oil to fry the donuts and turn on the stove to medium high heat for 10 minutes. While the stove, oil, and pan are doing its job, let's start making the donuts!

Cut holes in the refrigerated biscuit dough using a piping nozzle or any other kitchen object or tool that you think would do the job 😉

making a hole on the donut using a icing piping nozzle

It's as easy as that! now do not throw away the small donut dough you have cut out. That is very useful. You will see in the next step.

Halloween donut dough with hole

First, fry the donut holes to test if the oil is hot enough:

frying the donut holes

If you see that the oil is hot enough, then fry donuts. Make sure to keep an eye on them since it can burn easily. Flip from side to side:

frying the Halloween donuts in shallow pan

Wow! Look at that delicious golden brown color! This is already a dessert for me but we can still take this to a higher level! Let's dip this onto a chocolate glaze!

cooling Halloween donuts on a plate with kitchen towel

To make the donut glaze, in a large bowl, add confectioners sugar, unsweetened cocoa powder:

dry glaze ingredients for the Halloween donuts recipe

Mix well and add 2 tablespoons water and continue mixing. Add 1 tablespoon vanilla extract and mix. If 1 more tablespoon of vanilla extract is needed, add the rest:

putting and mixing water into the dry glaze ingredients of the Halloween donuts

The glaze should be thick enough so it will cover the donuts well:

melting chocolate glaze for Halloween donuts

Dip donut into the chocolate glaze and place on cooling rack to set:

dipping half of the Halloween donut onto the chocolate glaze

Then sprinkle colorful candy sprinkles. Choose your favorite colors for a Halloween vibe:

sprinkling colorful candy sprinkles on the Halloween donuts

There you have it, Simply Bakers! Wasn't that so quick and easy? You have these cute and delicious Halloween treats in no time! These are best paired with coffee <3

Halloween Donuts sprinkled with fun and delicious candy sprinkles

Frequently Asked Questions

chocolate glazed halloween donuts
5 from 2 votes
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Halloween Donuts Recipe

A delicious, fun and easy way to make spooky and cute Halloween donuts at home so you won't have to buy it this Halloween!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 donuts
Calories: 15kcal
Author: Lainey

Ingredients

  • 1 can refrigerated biscuit dough
  • oil for frying
  • 1 ½ cups confectioners sugar sifted
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons water
  • 1-2 tablespoons vanilla extract
  • Assorted sprinkles

Instructions

  • In a large frying pan, add enough oil to fry the donuts and turn on the stove to medium high heat for 10 minutes.
  • Cut holes in the refrigerated biscuit dough and first fry the donut holes to test if the oil is hot enough, then fry donuts.
  • To make the donut glaze, in a large bowl, add confectioners sugar, unsweetened cocoa powder and mix. Add 2 tablespoons water and continue mixing. Add 1 tablespoon vanilla extract and mix. If 1 more tablespoon of vanilla extract is needed, add the rest. Glaze should be think
  • Dip donut into the chocolate glaze, then sprinkle colorful candy sprinkles.
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Serving: 1donutCalories: 15kcalCarbohydrates: 18gProtein: 0.5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 0.02mgSodium: 22mgPotassium: 32mgFiber: 1gSugar: 0.2gVitamin A: 0.05IUCalcium: 3mgIron: 0.3mg

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I have been IN LOVE with donuts ever since I was introduced to them.  The earliest memory I have of donuts is when I was in third grade.  It was another kid's birthday and her mom brought donuts for to us eat. (Who brings donuts to third graders?!) Anyways, I have been IN LOVE with donuts since then.  My favorite ones were actually the plain donuts without the glaze or sprinkles, it was just so good! And in this time of the year, this Halloween donuts would be the perfect treat!

I actually made two versions of donuts.  The picture below is the chocolate glazed donuts, which is very sweet and rich.  So for those of you who like that type of donuts, follow the recipe.

These donuts were not as sweet and rich. I actually thinned out the confectioner's sugar, just enough for the sprinkles to stick on the donuts.  Basically, I added about 4 tablespoons of water instead of two to really thin out the chocolate.  If you are looking to make the donuts from scratch, I do have baked donut recipe from scratch you can make.  However, if you are a student, mom, sister, brother, parent, it will be so much easier to make donuts using refrigerated biscuit dough. (I challenge you to make it in 15 minutes or less.)

Homemade Apple Pancakes

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Wake up to the pleasing aroma of these homemade apple pancakes with melted butter, applesauce, and a hint of vanilla! These mini pancakes are simple, fluffy, and deliciously sweet, making them ideal for cozy mornings. Are you ready to make this fall favorite? Learn more about this recipe below!

Do you love pancakes? Try and enjoy my Egg-Free Pancakes, Keto Blueberry Pancakes, and Vegan TikTok Cereal Pancakes recipe!

homemade apple pancakes on a white plate
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What is a Homemade Apple Pancake?

This homemade apple pancake recipe is a delicious take on regular pancakes; it looks like a mini pancake but tastes like a cookie! It is made with simple ingredients such as melted butter, applesauce, eggs, and a bit of vanilla. This pancake has the natural sweetness of apples, which makes a deliciously sweet breakfast and snack for everyone. It's easy to make and adds a homey, homemade vibe to your breakfast table.

Apple pancakes are best enjoyed at a leisurely weekend breakfast or brunch, particularly in the fall when apple flavors are at their peak. For an extra special touch, drizzle with maple syrup or top it with whipped cream or an ice cream scoop.

Do you crave a taste of comfort? Grab your apron and start a batch now!

freshly cooked homemade apple pancakes on a white plate

Variations

  • If you are a chocolate lover like me and you don't mind a little extra sweetness in your cookies, add some mini chocolate chips.
  • Do you love stacking your "pancakes"? If you do, you can slather some delicious peanut butter in between. It will surely be a delicious addition!
  • Adding cinnamon to the batter is a delicious way to enhance the warm and cozy flavors of the pancakes. This addition makes apple cinnamon pancakes! You may add a pinch of nutmeg, too.
  • Grated apples, like Honeycrisp, can be added to the mixture for extra moisture and texture, making the pancakes even more tasty and apple-packed.

Substitutions

  • Flour: You can use oat flour, whole wheat flour, or a gluten-free blend in place of all-purpose flour.
  • Applesauce: For a different flavor while maintaining the same moist texture, use mashed bananas or pumpkin puree.
  • Egg: For a vegan-friendly recipe, use a flaxseed meal with water, unsweetened applesauce, or a commercial egg substitute.
  • Melted butter: For a dairy-free alternative, use coconut oil, olive oil, or plant-based butter.

Storage Tips

  • Store the leftovers in an airtight container and keep them in the fridge for up to 3 days or in the freezer for up to 2 months.
  • Reheat in the microwave, toaster, or oven for a quick and delicious treat any time!
  • Always make sure to check for spoilage before reheating or consuming.

Ingredients

These are all the ingredients that you will need:

  • melted butter
  • applesauce
  • granulated sugar
  • eggs
  • vanilla extract
  • flour
  • baking powder

Instructions

Gather the ingredients first; that's the golden rule! Now, if everything is ready and all the tools that you will need are within reach, let's begin!

In a large bowl, add butter, applesauce, sugar, eggs, and vanilla extract, and whisk until well combined:

mixing the wet ingredients for the homemade apple pancakes recipe

The mixture should then look like this:

mixed wet ingredients for the homemade apple pancakes recipe

Then add the dry ingredients, such as flour and baking soda, and mix:

adding the flour and baking soda to the wet ingredients for the apple pancake cookies recipe

It is very important to mix it very well to make sure that there are no flour lumps. That will make a cookie more delicious 🙂

apple pancake batter

After mixing the flour with the wet ingredients, you can now start to heat up the pan on medium heat. Don't forget to oil the pan, even if you are using a non-stick one.

Finally, drop tablespoons of batter onto the pan. Make sure to space each cookie properly:

scooping apple pancake batter onto the pan

Cook for 5 minutes on each side and keep an eye on it. Flip to the other side when cooked:

flipping the half cooked apple pancakes

Look at that pancake cookie! I was so excited to take a bite 😉

half eaten apple pancakes

Top Tips

Always remember that before measuring the flour, sift it as best as you can. You should do this to avoid any lumps in the cookie batter.

FAQ

Homemade Apple Pancakes on a white rectangular plate
5 from 3 votes
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Homemade Apple Pancakes

These homemade apple pancakes are easy to make and perfect for breakfast or energizing kids' snacks! They're made with a delicious combination of simple ingredients such as apple sauce, flour, eggs, sugar, and vanilla extract, which makes a sweet treat for everyone!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 mini pancakes
Calories: 220kcal
Author: Lainey

Ingredients

  • ½ cup melted butter
  • 2 tablespoons applesauce
  • 1 cup granulated sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • ¼ teaspoon baking powder

Instructions

  • In a large bowl, add butter, applesauce, sugar, eggs, and vanilla extract, and mix until well combined. Then add flour and baking soda and mix.
  • Heat up the pan on medium-high heat and oil pan.
  • Drop tablespoons of batter onto the pan and cook for five minutes on each side; keep an eye on it.
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Serving: 1mini pancakeCalories: 220kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 81mgPotassium: 37mgFiber: 1gSugar: 17gVitamin A: 277IUVitamin C: 0.02mgCalcium: 15mgIron: 1mg

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It's MONDAY and do you know what that means? It's COOKIE TIME!!!  Don't be fooled by how the picture looks, it definitely tastes like a cookie.  I had my bestie taste test it and she was pleasantly surprised because it looked like a pancake and tasted like a cookie.

When I first started my YouTube channel, I didn't practice my recipes before I filmed.  I just grabbed my camera, ingredients, and baked, edited my video, and then uploaded it to YouTube.  Well, I decided to try doing that again and the pancake cookies turned out ugly for me. HAHA. I was so disappointed just because I had filmed and sent the picture to my friend Hani for her to upload on her channel (we were doing a collaboration).  

Anyways, I had to do it all over again and I was so mad at myself because I had just wasted two hours of my time!  As a student, I don't have that kind of time, and any spare time I have, I usually spend studying.  Well, lesson learned. I'm going to always practice my recipe before I film and then make sure I take amazing pictures.

By the way, if you are looking for some cheap fall leaves, get them at the Dollar Store!!! I got 50 leaves for $1.07!

Pumpkin Cupcakes

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Honestly guys, I had the hardest time picking out todays recipe.  Lately, I have been struggling to put together some really delicious and easy recipes. Fortunately I was able to look through last years list of desserts I wanted to make, and I found this recipe on the list.  I hadn't made this recipe since last year, so I was incredibly happy when I bit into the cupcakes!  It was as if I bit into fall, is that even possible?

The Cream Cheese Frosting I used was the same frosting I used to make Ghost Cupcakes, have you guys seen the video?  Do you have a favorite way to make cream cheese frosting or do you just use powdered sugar, cream cheese, and vanilla extract?

I am looking forward to the rest of the year and as a baker (not a pro:), it is one of the most busiest times of the year for me.  I have not been faithful in following my schedule this past year, but I'm hoping to be back on my regular upload schedule starting TODAY.  Will you hold me to that? I need someone accountable.

pumpkin cupcakes on a white cake stand
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Pumpkin Cupcakes

Ingredients

  • 2 cups all purpose flour
  • 1 heaping teaspoon all spice
  • ½ teaspoon salt
  • 1 cup butter softened
  • 1 ½ cups brown sugar
  • ½ cup granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon bakin gsoda
  • ½ can pure pumpkin

Instructions

  • Preheat oven to 350 F, prepare cupcake liners.
  • In a medium sized bowl, add flour, allspice, salt, whisk, and set aside.
  • In a large bowl add softened butter, sugars and mix with a handheld mixer. Add eggs, vanilla extract and continue mixing until everything is well combined. Next add pumpkin, baking soda and mix.
  • Add the dry ingredients to the wet ingredients and mix until everything is well combined.
  • Add batter to cupcake liners and bake for 20 minutes.
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You guys are the best! I have some of the most faithful and loyal viewers and I want to get to know you more! So let's be friends on  Instagram, Facebook, or Twitter, and tell me your favorite dessert and why!